Linked from

The 22 pages that link to Lactic acid, each with the reason it gives.

• Lactic acidosisRelated: The familiar name can mislead: lactate, not persistent lactic acid, is measured in blood.

• Lactic acid bacteriaRelated: Its accumulation gives these bacteria their defining fermentation product and lowers environmental pH.

• 800 metresRelated: High-intensity running raises lactate and associated metabolic strain during the race.

• Malolactic fermentationRelated: It is the less acidic product of malic acid conversion.

• Wine acidityRelated: Malolactic fermentation converts sharper malic acid into this milder acid.

• Lactobacillus delbrueckii subsp. bulgaricusRelated: Its accumulation lowers milk’s pH and gives yogurt its sourness.

• MoisturizerRelated: Lactic acid products combine water-binding effects with loosening of surface scale.

• Keratosis pilarisRelated: It can smooth rough patches by loosening surface cells.

• Yogurt starter culturesRelated: Its accumulation lowers milk’s pH and helps form yogurt’s characteristic texture.

• RhizopusRelated: Rhizopus strains can produce lactic acid from sugars in industrial fermentation.

• Otto Fritz MeyerhofRelated: Meyerhof measured its formation in working muscle and its fate during recovery.