lactic acid fermentation

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Related to lactic acid fermentation: Lactic acid bacteria, Alcoholic 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.
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The pH value is an important parameter to gauge the progress and end point of lactic acid fermentation, influencing the flavor of the fermented product [40].
Lactic acid fermentation may confer preservative and detoxifying effects on food and feeds.
Simultaneous liquefaction, saccharification, and lactic acid fermentation on barley starch.
However, due to its high crude protein, low carbohydrate, and higher buffering capacity, it hardly meets the needs of lactic acid fermentation in the silage process, and this makes it difficult for the single alfalfa to succeed in silage (Yang et al., 2004; Li and Wan, 2005).
The authors explore in depth the fermentation of cereal crops and dairy products, health and food safety concerns over fermentation, lactic acid fermentation of fruits and vegetables, and the diversity of microorganism used in the various traditional processes.
Yogurt is made from lactic acid fermentation, the same process used to make sauerkraut.
The main objective is to stimulate the growing of Megasphaera elsdenii (a gram-negative and large coccus which is probably the most important ruminal organism with regard to lactic acid fermentation and, therefore, has a central role in the prevention of ruminal lactic acid accumulation in grain-adapted animals) and/or Selenomonas ruminantium, in other words, lactate utilizers bacteria, in order to decrease the risk of ruminal acidosis.
Canning or freezing is often too expensive method in food preservation which cannot be affordable by millions of world's economically deprived people and lactic acid fermentation [19].
As a substitute for chemical and enzymatic processes, lactic acid fermentation combined with microbial deproteinization warrants further investigation because they are eco-friendly and positive procedures.
Preserving vegetables using lactic acid fermentation involves lactic acid bacteria (LAB) that predominantly produce lactic acid in addition to bacteriocins.
Lactobacillus, the bacteria responsible for lactic acid fermentation, is one of the best-known probiotics.