lactic acid fermentation

Other carbohydrates such as lactose, maltose, etc are also involved in lactic acid fermentation. Comme dans le yogourt, lorsque l'acidité augmente en raison d'organismes fermentant l'acide lactique, de nombreux autres micro-organismes pathogènes sont tués. Moreover, it is trusted by consumers who are more suspicious of other methods of preserving foods, including the extension of a food’s shelf-life through gene modulation. Let's look at the science behind this type of fermentation.

This process is commonly carried out by yeast cells, or by some bacteria to produce certain types of dairy products like cheese and yogurt, and alcoholic beverages like wine, brandy, alcohol, rum etc. C'est le cas en Mongolie , où les gens pratiquent souvent une forme d'agriculture pastorale . The main type of bacteria used in the production of sauerkraut is of the genus Leuconostoc. There is a large collection of products of lactic acid fermentation … Ce procédé a également été découvert il y a très longtemps, ce qui est prouvé par des recettes de fabrication de fromage sur des écritures cunéiformes , les premiers documents écrits qui existent, et un peu plus tard dans des textes babyloniens et égyptiens. During fermentation, fermentable nutrients from food are used as substrate by microorganisms for growth and reproduction. Souring modifies the starch, proteins, increases vitamin and mineral availability and reduces the levels of antinutrients. During malolactic fermentation, the concentration of lactic acid bacteria reaches approximately 107 colony-forming units (CFU)/mL, which gives an indication of their importance in winemaking. La consommation de ces pics lors des festivités culturelles comme le nouvel an lunaire mongol (au printemps). D'autres études sont en cours sur d'autres produits laitiers comme le lait acidophile. The result is production of lactic acid in these parts leading to stiffness or cramps. Increase in the bioavailability of minerals. This strain can survive the pH 2.5 and bile environment, and expresses anti-inflammatory cytokines that are inhibitory to Escherichia coli.

L'acide lactique, ou lactate et H + ont été créés comme sous-produit. We also use third-party cookies that help us analyze and understand how you use this website. The low pH and anaerobic conditions account for the stability of the foods. On ne sait pas si une utilisation supplémentaire d'acide lactique, par fermentation, dans le canal vaginal est présente [6]. [14], From Simple English Wikipedia, the free encyclopedia, Lactic acid fermentation as a means to preserve food, Major species of lactose fermenting bacteria, https://simple.wikipedia.org/w/index.php?title=Lactic_acid_fermentation&oldid=7152219, Creative Commons Attribution/Share-Alike License, Fermentation where the main product is lactic acid.

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