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.
Farlex Partner Medical Dictionary © Farlex 2012
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Watching him make them every summer gave me a primer in lacto-fermentation many decades before it became one of the defining trends in hipster gastronomy, though it would be many years until I put it to use.
In this class, I learned about the basic science behind lacto-fermentation, was introduced to a variety of fermented foods, and also discovered the rich history behind fermentation.
Lactobacillus also ferments sauerkraut, kimchi, and pickles in a process called lacto-fermentation. Using whey for lacto-fermentation can speed up the process because these good bacteria have already started multiplying, feeding on whey sugars, and joined the lactobacillus existing within vegetables.
For generations in America and Europe, such wooden workhorses were where the magic happened: the lacto-fermentation of cucumbers, i.e.
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.
Biogerm PB1 products contain natural wheat germ oligosaccharides produced by cold pressing and lacto-fermentation that enhance the growth of beneficial bacteria.