lactic acid fermentation

(redirected from Lacto-fermentation)

lac·tic ac·id fer·men·ta·tion

the production of lactic acid in milk, or other carbohydrate-containing media, caused by the presence of any one of a number of lactic acid bacteria.

lactic acid fermentation

1 the anaerobic production of lactic acid from glucose.
2 the souring of milk.
References in periodicals archive ?
For generations in America and Europe, such wooden workhorses were where the magic happened: the lacto-fermentation of cucumbers, i.
Some of their recipes are true fermentations, taking advantage of the lacto-fermentation process.
These master fermentistas are creative recipe-developers, but they also patiently explain the basics of lacto-fermentation for newbies, from the pros and cons of various containers and lids, to the techniques for making pepper pastes and mashes, brines, kimchis, and mustards.
Lacto-fermentation is a classic preserving method that is involved in making sourkraut, pickles, and various fermented condiments--but this offers insights on how to ferment over sixty vegetables, herbs, and some fruits, and accompanies these techniques with recipes for using the fermented products.
Even without the level of hygiene in our modern kitchens, lacto-fermentation in particular is effective at long-term preservation because the lacto-bacteria are extremely effective at killing off other bacteria and the acid environment they create is inhospitable (but tasty
The best nutritional value is probably lacto-fermentation," Ms.
Homemade sauerkraut is made by a process known as lacto-fermentation.
Biogerm PB1 products contain natural wheat germ oligosaccharides produced by cold pressing and lacto-fermentation that enhance the growth of beneficial bacteria.
The lacto-fermentation process produces traditional dill pickles, kimchi, and sauerkraut and requires nothing more than salt, vegetables, and water.