**4. Carbohydrate metabolism of lactobacillus**

The first and most essential step in food fermentation is the breakdown (catabolism) of carbohydrates by LAB. LAB as a group has a tremendous ability to break down carbohydrates and related substances. Lactic acid (>50% sugar carbon) is the primary product. It should, however, be noted that LAB adapts to different

environments and adjusts their metabolism accordingly. This could result in dramatically different final product patterns [23].
