Linked from

The 41 pages that link to Lactic acid fermentation, each with the reason it gives.

• FermentationBroader topic: Lactic acid bacteria use this pathway to acidify foods such as yogurt and sauerkraut.

• PicklingRelated: This process acidifies vegetables during traditional fermentation pickling.

• ButterRelated: Cultured butter develops acidity when bacteria ferment lactose in cream.

• LactoseRelated: Gut microbes can ferment lactose that escapes digestion in the small intestine.

• BacteriaRelated: Bacteria use it to produce foods such as yogurt and some cheeses.

• CheeseRelated: Starter cultures acidify milk and curds, influencing coagulation, flavor, and preservation.

• YogurtNarrower topic: Yogurt cultures use this process to turn milk lactose into acid.

• Lactic acidRelated: This pathway produces lactate when cells or microbes ferment sugars.

• KimchiRelated: Lactic acid bacteria acidify kimchi and create its characteristic tang.

• ProkaryoteRelated: Prokaryotic bacteria use this pathway to produce yogurt, cheese, and fermented vegetables.

• SauerkrautNarrower topic: This process acidifies cabbage and gives sauerkraut its defining sourness.

• Soy sauceRelated: Lactic acid bacteria acidify the mash and help shape its flavor and microbial stability.

• CabbageRelated: It preserves cabbage in sauerkraut and many forms of kimchi.

• SilageRelated: Lactic acid lowers silage pH and suppresses spoilage organisms.

• Food fermentationRelated: Lactic acid bacteria acidify foods, shaping flavor and suppressing many spoilage organisms.

• Parmigiano-ReggianoRelated: Starter bacteria ferment milk lactose, helping curds acidify and mature.

• Sour creamNarrower topic: Bacteria acidify the cream, lowering its pH and contributing to its tang.

• Starter cultureRelated: Many food starters acidify their substrate through this pathway.

• Acetic acid fermentationCompared with: It produces a different food acid and does not describe aerobic ethanol oxidation.

• LactobacillusNarrower topic: This is the central pathway by which Lactobacillus species produce lactic acid.

• Worcestershire sauceBroader topic: It can contribute acidity and complex flavor in fermented ingredients used in sauces.

• Napa cabbageRelated: This process acidifies salted napa cabbage during kimchi fermentation.

• Chili sauceBroader topic: This process can sour pepper mash while developing complex flavors.

• InjeraRelated: It helps produce injera’s characteristic tang during batter fermentation.

• MozzarellaRelated: Acid development helps mozzarella curds reach the pH needed for stretching.

• Crème fraîcheNarrower topic: Bacteria acidify the cream and develop its characteristic tang.

• KefirRelated: Lactic acid bacteria acidify kefir and give it its tart taste.

• Lactobacillus delbrueckii subsp. bulgaricusNarrower topic: This is the central energy-producing route by which the bacterium acidifies milk.

• Lactococcus lactisNarrower topic: Lactococcus lactis uses this pathway to acidify milk during fermentation.

• Polish cuisineRelated: It gives sauerkraut and fermented cucumbers their acidity and extended shelf life.

• Frozen yogurtRelated: It gives the yogurt base much of its tang.

• Sourdough starterRelated: Bacterial fermentation generates much of starter’s acidity.

• BacillotaBroader topic: Lactic acid bacteria within Bacillota rely on this pathway to make products such as yogurt.

• DiacetylRelated: Fermenting microbes can produce diacetyl as a secondary flavor compound.

• SalamiRelated: In fermented salami, acid-producing bacteria lower the meat’s pH.

• Cream cheeseRelated: Lactic acid cultures lower the mixture’s pH, contributing tang and helping form its soft curd.

• KvassRelated: Lactic acid bacteria contribute kvass’s characteristic tang.

• QuarkRelated: The acidification of milk causes its proteins to form quark’s curd.

• Yogurt starter culturesRelated: Yogurt starters acidify milk through this process, producing the conditions that define yogurt.

• Artturi Ilmari VirtanenRelated: Acid formation is central to conventional silage preservation and provides a comparison with AIV acidification.

• Pickled cucumberBroader topic: This process acidifies brine-packed cucumbers and creates their characteristic fermented flavor.