What is the Difference Between Homofermentative and Heterofermentative Bacteria?

The main difference between homofermentative and heterofermentative bacteria lies in the products they produce during glucose fermentation. Both types of bacteria are classified as lactic acid bacteria (LAB) and play a significant role in the dairy industry. Here are the key differences between homofermentative and heterofermentative bacteria:

1. Homofermentative Bacteria:

• Produce only lactic acid as the primary by-product during glucose fermentation.
• Examples include Lactococcus spp., which are used in dairy starter cultures.
• Commonly used as starter cultures in the dairy industry.

1. Heterofermentative Bacteria:

• Produce lactic acid, ethanol/acetic acid, and carbon dioxide as by-products during glucose fermentation.
• Rarely used as starter cultures in the dairy industry, as they can cause defects related to their acid and CO2 production, such as slits in hard cheeses or bloated packaging in other dairy products.

Both homofermentative and heterofermentative bacteria are involved in fermentation processes, but homofermentative bacteria are more commonly used in the dairy industry due to their ability to produce only lactic acid, which is essential for certain dairy products.

Comparative Table: Homofermentative vs Heterofermentative Bacteria

Here is a table comparing homofermentative and heterofermentative bacteria:

Both homofermentative and heterofermentative bacteria are types of lactic acid bacteria involved in glucose fermentation and used in the dairy industry. The key difference between them is the type of by-products they produce during fermentation.