Definition of Lactic ferment. Meaning of Lactic ferment. Synonyms of Lactic ferment

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Definition of Lactic ferment

Lactic ferment
Lactic Lac"tic, a. [L. lac, lactis, milk: cf. F. lactique. See Lacteal, and cf. Galactic.] (Physiol. Chem.) Of or pertaining to milk; procured from sour milk or whey; as, lactic acid; lactic fermentation, etc. Lactic acid (Physiol. Chem.), a sirupy, colorless fluid, soluble in water, with an intensely sour taste and strong acid reaction. There are at least three isomeric modifications all having the formula C3H6O3. Sarcolactic or paralactic acid occurs chiefly in dead muscle tissue, while ordinary lactic acid results from fermentation. The two acids are alike in having the same constitution (expressed by the name ethylidene lactic acid), but the latter is optically inactive, while sarcolactic acid rotates the plane of polarization to the right. The third acid, ethylene lactic acid, accompanies sarcolactic acid in the juice of flesh, and is optically inactive. Lactic ferment, an organized ferment (Bacterium lacticum or lactis), which produces lactic fermentation, decomposing the sugar of milk into carbonic and lactic acids, the latter, of which renders the milk sour, and precipitates the casein, thus giving rise to the so-called spontaneous coagulation of milk. Lactic fermentation. See under Fermentation.

Meaning of Lactic ferment from wikipedia

- 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...
- from Hafnia, the Latin name for Copenhagen. Hafnia alvei is used as a lactic ferment by the dairy industry and more recently as a probiotic included in a...
- activity), and in the preservation of sour foods with the production of lactic acid, such as in sauer**** and yogurt. Humans have an enzyme that gives...
- D-lactic acid, (R)-lactic acid, or (−)-lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid...
- Sourdough or sourdough bread is a bread made by allowing the dough to ferment using naturally occurring lactobacillaceae and yeast before baking. In addition...
- (pronounced [ˈsʉ̂ːˌʂʈrœmːɪŋ]; Swedish for 'sour herring') is lightly salted, fermented Baltic Sea herring traditional to Swedish cuisine since at least the 16th...
- something else include: The acidity of lactic acid impedes biological processes. This can be beneficial to the fermenting organism as it drives out competitors...
- approach, biopreservation, adds lactic acid bacteria to the fish to be fermented. This produces active antimicrobials such as lactic and acetic acid, hydrogen...
- cultured milk products, are dairy foods that have been made by fermenting milk with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc...
- has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed...