Pörtner, RalfRalfPörtnerFaschian, RebeccaRebeccaFaschianGoelling, DetlefDetlefGoelling2020-04-272020-04-272016-08-16Applied Biocatalysis: From Fundamental Science to Industrial Applications): 317-342 (2016-08-16)http://hdl.handle.net/11420/5894Lactic acid bacteria (LAB) are commonly used in the production of fermented dairy products as well as production of lactic acid, antimicrobial substances (bacteriocins), biodegradable polymers, among others. In the following first the main strains and characteristics of LAB are introduced. State-of-the-art techniques, mainly batch and fed-batch fermentation of suspended cells, are discussed. Special emphasis is placed on immobilization techniques as an alternative to suspension cultures, as the potential of this kind of cultivation is regarded as high. A case study of cultivation of LAB in fixed-bed reactor with immobilized cells underlines this potential.enFermentationFixed bedImmobilizationLactic acid bacteriaSuspension cultureBiowissenschaften, BiologieTechnikBook Part10.1002/9783527677122.ch14Other