Linked from

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

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

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

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

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

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

• 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.