lactic fermentation


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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 ?
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.
Nout MJR, Rombouts FM and GJ Hautvast Accelerated Natural lactic fermentation of infant Food.
Nout MJR, Rombouts FM, Havelaar A Effect of accelerated natural lactic fermentation of infant food ingredients on some pathogenic microorganisms.