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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Chen et al [4] reported that applying molasses not only stimulated lactic acid fermentation but also promoted degradation of structural carbohydrate as compared with other treatments.
It occurs in yeast and bacteria, and also in oxygen-starved muscle cells, as in the case of lactic acid fermentation. The science of fermentation is known as zymology.
Srivastava, "L (+) lactic acid fermentation and its product polymerization," Electronic Journal of Biotechnology, vol.
Lactic acid fermentation is one of the oldest and most economical methods used in food preservation, especially as a "natural" process that enhances the efficacy and quality of foods while improving the organoleptic qualities of the product [1-3].
The lactobacilli play a more important role in fermentation processes and effectively promote lactic acid fermentation for a longer time than do lactic acid-producing cocci (e.g., enterococci, streptococci, leuconostocs, weissella, and pediococci).
A researcher Max Norman Tandrup Lambert said that the fermentation process of the red clover extract that makes the difference, as the lactic acid fermentation increases the bioavailability of the bioactive estrogen-like compounds.
A drop in pH occurs during lactic acid fermentation and the microorganism is unable to continue the fermentation.
Lunelli, Production and control of the acrylic acid ester synthesis through lactic acid fermentation [Ph.D.
plantarum as additives has resulted in the enhancement of the lactic acid fermentation compared to control (no bacterial additives).
Traditional lactic acid fermentation, one of the oldest practices of food preparation, could be a practical and novel mitigation strategy for reduction of mycotoxins in cereal-based foods.
It's conceivable that within the next decade NatureWorks will bring online the first global-scale methane to lactic acid fermentation facility.