Lactic fermentation

Definitions

  • Webster's Revised Unabridged Dictionary
    • Lactic fermentation See under Fermentation.
    • Lactic fermentation the transformation of milk sugar or other saccharine body into lactic acid, as in the souring of milk, through the agency of a special bacterium (Bacterium lactis of Lister). In this change the milk sugar, before assuming the form of lactic acid, presumably passes through the stage of glucose.
    • ***

Usage

In literature:

This is due to the fact that lactose undergoes the lactic acid fermentation.
"A Practical Physiology" by Albert F. Blaisdell
The vital factor in preserving the material by this method is the lactic acid which develops in fermentation.
"Every Step in Canning" by Grace Viall Gray
They convert the sugar of the whey into lactic acid by a process of fermentation.
"The Healthy Life, Vol. V, Nos. 24-28" by Various
In the presence of fermenting nitrogenous material it is converted into lactic acid, making the milk sour.
"Public School Domestic Science" by Mrs. J. Hoodless
For example, in the souring of milk the milk sugar is changed by the lactic acid ferments into lactic acid.
"Human Foods and Their Nutritive Value" by Harry Snyder
It has been claimed that the use of a pure lactic ferment as a starter enables one to overcome this defect.
"Outlines of Dairy Bacteriology, 8th edition" by H. L. Russell
Lactic Ferments, Limited, make use of a different principle to maintain the temperature steady during the lactifying period.
"The Bacillus of Long Life" by Loudon Douglas
The acid fermentation of milk is often called the lactic acid fermentation.
"Outlines of dairy bacteriology" by H. L. Russell
The types of fermentation taking place in the stomach are alcoholic, lactic, butyric, acetic, formic, oxalic, and cellulose.
"Dietetics for Nurses" by Fairfax T. Proudfit
Lactic acid ferment, 190.
"The Chemistry of Plant Life" by Roscoe Wilfred Thatcher
***

In news:

Homofermentative, or standard inoculants, produce a high amount of lactic acid from fermenting sugars in forage that help preserve it.
Pickling the old-fashioned way – lactic acid fermentation of vegetables.
***