-
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...
- softer-tasting
lactic acid.
Malolactic fermentation is most
often performed as a
secondary fermentation shortly after the end of the
primary fermentation, but can...
- it
provides energy when
oxygen is
scarce (along with
lactic acid
fermentation).
Before fermentation, a
glucose molecule breaks down into two
pyruvate molecules...
-
lactic acid
fermentation is
performed by
lactic acid bacteria,
which convert simple carbohydrates such as glucose, sucrose, or
galactose to
lactic acid...
-
preserve substantial amounts of food
through lactic acid, alcohol,
acetic acid, and
alkaline fermentations; to
enrich food
substrates with protein, essential...
- products,
produce lactic acid as the
major metabolic end
product of
carbohydrate fermentation,
giving them the
common name
lactic acid
bacteria (LAB)...
-
fermentation is
considered an
anaerobic process. It also
takes place in some
species of fish (including
goldfish and carp)
where (along with
lactic acid...
-
bread is a
bread made by the
fermentation of
dough using wild
lactobacillaceae and yeast.
Lactic acid from
fermentation imparts a sour
taste and improves...
-
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...
- The
process of
fermentation in
winemaking turns grape juice into an
alcoholic beverage.
During fermentation,
yeasts transform sugars present in the juice...
