-
resulting in the
creation of
lactic acid.: 63 In invertebrates,
fermentation also
produces succinate and alanine.: 141
Fermentative bacteria play an essential...
-
Lactic acid
fermentation is a
metabolic process by
which glucose or
other six-carbon
sugars (also,
disaccharides of six-carbon sugars, e.g.
sucrose or...
- D-
lactic acid, (R)-
lactic acid, or (−)-
lactic acid. A
mixture of the two in
equal amounts is
called DL-
lactic acid, or
racemic lactic acid.
Lactic acid...
- of sour
foods with the
production of
lactic acid, such as in sauer**** and yogurt.
Other widely consumed fermented foods include vinegar, olives, and cheese...
-
cultured milk products, are
dairy foods that have been made by
fermenting milk with
lactic acid
bacteria such as Lactobacillus, Lactococcus, and Leuconostoc...
- This is a list of
fermented foods,
which are
foods produced or
preserved by the
action of microorganisms. In this context,
fermentation typically refers...
- approach, biopreservation, adds
lactic acid
bacteria to the fish to be
fermented. This
produces active antimicrobials such as
lactic and
acetic acid, hydrogen...
-
Lactic acidosis is a
medical condition characterized by a build-up of
lactate (especially L-lactate) in the body, with
formation of an
excessively low...
- has been
fermented by
various lactic acid bacteria. It has a long
shelf life and a
distinctive sour flavor, both of
which result from the
lactic acid formed...
- from Hafnia, the
Latin name for Copenhagen.
Hafnia alvei is used as a
lactic ferment by the
dairy industry and more
recently as a
probiotic included in a...