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 ?
The intent is to develop lactic fermentation bacteria that have the genetic capacity to produce natural or milk-based bioactive food ingredients.
To understand anthocyanin stability during silage storage, the relationship between anthocyanin stability and lactic fermentation during ensiling should be determined, because anthocyanin is composed of anthocyanidin and sugar(s) and there is a possibility that sugar(s) of anthocyanin is used as substrate for lactic fermentation.
Nout MJR, Rombouts FM, Havelaar A Effect of accelerated natural lactic fermentation of infant food ingredients on some pathogenic microorganisms.