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Related to Lactic fermentation: Alcoholic fermentation
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When the pH is lower (3-4) it dominates lactic fermentation.
Microbial and molecular biotechnology, gene, enzyme and proteomic technologies will be harnessed by the researchers to develop selected lactic fermentation and probiotic bacteria used in dairy food production with the capacity to generate bioactive peptides.
Thanks to this, the knowledge of lactic fermentation has progressed greatly and cheese production techniques have become standardized.
In the first stage, carbon dioxide is discharged by respiration of the plant ensiled in the silage; in the second stage coli-type bacteria and other fungi produce acetic acid; in the third stage, LAB produce lactic acid and the lactic fermentation begins; in the fourth stage, lactic acid content reaches a peak and pH maintains at 4.