Lactic fermentation

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Related to Lactic acid fermentation: Lactic acid bacteria, Alcoholic fermentation
See under Fermentation.

See also: Lactic

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These inoculants may involve accelerating the process of silage fermentation and dominating lactic acid fermentation.
Lactic acid fermentation contributes towards the safety, nutritional value, shelf life and acceptability of a wide range of cereal-based foods [10].
A study carried out in Burkina Faso which examined the lactic acid fermentation of pearl millet (ben-saalga), a food that is regularly consumed by up to 49% of the population, showed that phytate degraded naturally with a 75% reduction.
Preserving vegetables using lactic acid fermentation involves lactic acid bacteria (LAB) that predominantly produce lactic acid in addition to bacteriocins.
Lactobacillus, the bacteria responsible for lactic acid fermentation, is one of the best-known probiotics.
Lactic acid fermentation is a matured industrial process, its feedstock covers various biomass (Goto et al.
The lactic acid fermentation, which these bacteria perform, has long been known and applied by the humans for making different food stuffs (Savadogo et al.
Despite their complexity, the whole basis of lactic acid fermentation centers on the ability of lactic acid bacteria to produce acid, which then inhibits the growth of other, non-desirable organisms.
So choosing bacteriocin-producing LAB as inoculant will inhibit the activity of undesirable bacteria and enhance lactic acid fermentation to better preserve the ensiled crops (Weinberg et al.
The fermentation of sesame seed has been described as lactic acid fermentation [18].