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.

lactic acid fermentation

1 the anaerobic production of lactic acid from glucose.
2 the souring of milk.
References in periodicals archive ?
In contrast with cocci that could not grow at low pH values, lactobacilli play a more important role in promoting lactic acid fermentation for a longer time, leading to a sharp drop in pH.
A study to investigate the effects of natural lactic acid fermentation of teff flour on HCl-extractability of minerals reported that natural fermentation of teff grain until the pH drops to about 3.
Microbiological and biochemical characterization of cassava retting, a traditional lactic acid fermentation for foo-foo (cassava flour) production.
Soaking, germination and lactic acid fermentation of quinoa were all found to enhance iron solubility and degrade phytate.
So, Indian scientists decided to characterize the antimicrobial activity of partially purified bacteriocin produced during the natural lactic acid fermentation of carrot, radish and cucumber.
Toorisaka, "Acid-Hydrolysis of Fish Wastes for Lactic Acid Fermentation," Bioresour.
5] CFU/g FM LAB were observed in fresh corn stover, which suggested that the counts of LAB were abundant and the lactic acid fermentation to preserve the nutrient of the silage was guaranteed.
Steinkraus KH Lactic Acid Fermentations, in "Applications of biotechnology to traditional fermented Foods".
2006, "Production, purification, stability and efficacy of bacteriocin from isolates of natural lactic acid fermentation of vegetables".
So Cornell University scientists wanted to determine the suitability of beet juice as a substrate for making a non-dairy-based probiotic product by lactic acid fermentation.
Volume 2's selection runs; Introduction - food biotechnology - avenues to healthy and nutritious products; Study on proteolysis, lipolysis and aroma development by some thermophilic wild strains, using synthetic substrates and in yogurt prepared from sheep's milk; Influence of fermentation on the phytic acid content of conventionally produced bread; Detoxification of aflatoxin B1 in feeds by Rhizopus oryzae in solid state; Controlled fermentation of cucumbers; The effect of lactic acid fermentation of cauliflower by L(+)-lactate producing lactobacilli; Molecular genetics; and Solid state fermentations and food production.
It is not new information that moisture or DM concentration in forage greatly determines lactic acid fermentation of silage (Moisio and Heikonen, 1994).