The production of lactic acid through fermentation has captured substantial scientific and industrial attention due to its applications in food, pharmaceuticals, biodegradable plastics and other ...

Summary Lacto-fermentation is the process by which bacteria break down the sugars in foods and form lactic acid. Lacto-fermented foods include yogurt, sauerkraut, kimchi, and pickles.

The fermentation of beer and wine can be plagued by contamination with lactic acid bacteria, which make lactic acid rather than alcohol. The same problem affects the ethanol industry. Steele’s new ...

“Malolactic fermentation (MLF) is a bacterial fermentation that converts malic acid to lactic acid, which is softer in mouthfeel,” says, Joel Burt, a California-based winemaker at Las Jaras Wines.

Lactic acid is an organic acid that forms when certain foods go through the process of fermentation. It’s often found in pickled foods, fermented soy products, salami, yogurt, and more.

Lactic acid bacteria produce various metabolites during fermentation in response to the type of ingredients and storage temperature, and the metabolites determine the flavor and quality of kimchi.

The process of creating lactic acid involves bacteria breaking down carbohydrates for energy, which is known as fermentation. During fermentation, the bacteria feed on glucose (sugar) for energy ...

Whatever lactic acid bacteria a company is working with, Angel Yeast has a yeast-based nitrogen source tailored to the probiotic and data to support its use. The range of Angel Yeast nutrients are ...

Jungbunzlauer may be the next to invest in lactic acid and derivatives in North America. The Swiss firm already makes citric acid by fermentation of corn in Port Colborne, Ontario, and says that ...

Using this approach, Angel Yeast has created a lactic acid bacteria nutrition portfolio built around four key products: FM985, FM986, FM503, and FM601.