-
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...
-
occurring lactobacillaceae and
yeast before baking. The
fermentation process produces lactic acid,
which gives the
bread a sour
taste and
improves its...
-
fermentation theory refers to the
historical study of
models of
natural fermentation processes,
especially alcoholic and
lactic acid
fermentation. Notable...
- baker's yeast, and
starter cultures for
lactic acid
bacteria used in cheesemaking. In general,
fermentations can be
divided into four types: Production...
