Lactic acid fermentation is a type of anaerobic respiration (or fermentation) that breaks down sugars to produce energy in the form of ATP. It is called anaerobic because it occurs in the absence of oxygen. Lactic acid is generated as a byproduct of this reaction, which is what gives this...
In subject area:Biochemistry, Genetics and Molecular Biology Lactic fermentation is achieved by the hydrolysis of lactose or glucose by lactic acid bacteria, giving lactic acid. From:Encyclopedia of Food Sciences and Nutrition (Second Edition),2003 ...
Hence, lacticacid fermentation can effectively enhance black chokeberry products' flavor andprebiotic value, offering valuable insights into their production.doi:10.1111/1750-3841.16899JunWangSchool of BiologyBochengWeiSchool of BiologyJing XuHan JiangYifei XuChuyanWang...
Learn by watching this video about Anaerobic Respiration: Lactic Acid Fermentation at JoVE.com
Learn about lactic acid fermentation. Understand what lactic acid bacteria fermentation is and explore lactic acid fermentation products in foods...
Malolactic fermentation(MLF) is conducted by lactic acid bacteria(LAB) and refers to the decarboxylation of L-malate to L-lactate.This secondary fermentation is difficult to control and is mainly driven by Oenococcus oeni.MLF plays an important role in determining the final quality of most red ...
Understanding the properties of a system as emerging from the interaction of well described parts is the most important goal of Systems Biology. Although in the practice of Lactic Acid Bacteria (LAB) physiology we most often think of the parts as the pro
Lactic acid bacteria (LAB) are non-mobile, gram-positive, non-spore-forming, micro-aerophilic microorganisms widely explored as starter cultures food industry to enhance the gustatory, nutritional value, imparts appetizing flavour, texture to milk, vegetative, meat foods and prolongs their shelf life...
L-Lactic acid, then, is a product of fermentation of glucose. Industrial production of lactic acid by fermentation is an old technology, dating back to the late 19thcentury. As one might expect, the 21stcentury revolution in molecular and synthetic biology as well as industrial fermentation techn...
Therefore, bacterial fermentation of protein sources may exert more beneficial effects than the source before fermentation. Lactic acid bacteria (LAB) are lactic acid-producing gram-positive bacteria that are widely distributed in nature and are associated with various health benefits. For instance, ...