lactic fermentation


Also found in: Dictionary, Thesaurus, Legal, Encyclopedia, Wikipedia.
Related to lactic fermentation: Alcoholic fermentation

lactic fermentation

Formation of lactic acid from carbohydrates by bacterial action. The genera Streptococcus and Lactobacillus are the forms usually involved. Bacterial action is responsible for the souring of milk.
See also: fermentation
References in periodicals archive ?
Lactic fermentation changing into butyric fermentation in silage stored at 30[degrees]C and 45[degrees]C occurred on ensiling for 21 and 65 days, respectively, as accompanied with high ammonia-N content (>150g/kg N) (Table 2), and resulted in a sudden increase in pH of silage (P < 0.05).
Specifically, microbial and molecular biotechnology, gene, enzyme and proteomic technologies are being used to develop selected lactic fermentation and probiotic bacteria, used in dairy food production, that have the capacity to generate bioactive peptides.
In the first stage, carbon dioxide is discharged by respiration of the plant ensiled in the silage; in the second stage coli-type bacteria and other fungi produce acetic acid; in the third stage, LAB produce lactic acid and the lactic fermentation begins; in the fourth stage, lactic acid content reaches a peak and pH maintains at 4.2 or less.