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Lactic fermentation

   Also found in: Medical, Wikipedia 0.01 sec.
See under Fermentation.

See also: Lactic



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In 1857 after a series of experiments based on his own thinking, Pasteur published an article on lactic fermentation.
Wine Making - What Ingredients Part 4 by John Gygax / Travel, recreation and leisure community
In a five-year project slated to last through 2009, USDA-ARS scientists are in the process of developing lactic fermentation bacteria with the genetic capacity to produce natural or milk-based bioactive food ingredients.
Generate bioactive ingredients from lactic acid bacteria by Emerging Food R&D Report
com The usual book on preserving garden produce assumes boiling or freezing vegetables or fruits will take place--but Preserving Food Without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Stage, and Lactic Fermentation uses little-known French techniques for storing and preserving edibles, is newly translated into English for American audiences, and uses less costly methods featuring locally grown, minimally refined fruits and vegetables.
Preserving Food Without Freezing or Canning by The Bookwatch
 
 
 
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