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Order of bacteria
physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product
Lactic_acid_bacteria
Organic acid
known as L-lactic acid, (S)-lactic acid, or (+)-lactic acid, and the other, its mirror image, is D-lactic acid, (R)-lactic acid, or (−)-lactic acid. A mixture
Lactic_acid
Series of interconnected biochemical reactions
metabolite lactate, which is lactic acid in solution. It is an anaerobic fermentation reaction that occurs in some bacteria and animal cells, such as muscle
Lactic_acid_fermentation
Type of fermented bread
In addition to leavening the bread, the fermentation process produces lactic acid, which gives the bread its distinctive sour taste and improves its keeping
Sourdough
Process in winemaking
of all these bacteria is to convert L-malic acid, one of the two major grape acids found in wine, to another type of acid, L+ lactic acid. This can occur
Malolactic_fermentation
Symbiotic culture of bacteria and yeast
of bacteria and yeast (SCOBY) is a culinary symbiotic fermentation culture (starter) consisting of lactic acid bacteria (LAB), acetic acid bacteria (AAB)
SCOBY
Fermented dairy drink
Buttermilk is a dairy drink made by adding lactic acid bacteria to milk to produce a fermented dairy drink. Traditionally, it was made from the nearly
Buttermilk
Microorganism consumed in food
fermented foods, and probiotic-fortified foods. Lactic acid bacteria, which are food-fermenting bacteria, have the ability to prevent food spoilage and
Probiotic
fermentation or MLF. In this process, bacteria convert the stronger malic acid into the softer lactic acid; formally, malic acid is polyprotic (contributes multiple
Acids_in_wine
Fermented dairy product
product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or
Sour_cream
Species of bacterium
they produce lactic acid from sugars. They've also been reported to produce exclusive L-(+)-lactic acid. However, reported D-(−)-lactic acid can be produced
Lactococcus_lactis
Cheese set by souring
Acid-set or sour milk cheese is cheese that has been curdled (coagulated) by natural souring, often from lactic acid bacteria, or by the addition of acid
Acid-set_cheese
its shelf life. The biopreservation of food, especially utilizing lactic acid bacteria (LAB) that are inhibitory to food spoilage microbes, has been practiced
Biopreservation
Finely sliced and fermented cabbage
various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment
Sauerkraut
Topics referred to by the same term
Look up lactic in Wiktionary, the free dictionary. Lactic may refer to: Lactic acid Lactic acid bacteria Lactic acid fermentation Milk This disambiguation
Lactic
Genus of bacteria
iron for growth. The Lactobacillaceae are the only family of the lactic acid bacteria (LAB) that includes homofermentative and heterofermentative organisms;
Lactobacillus
Species of bacterium
family Lactobacillaceae, a lactic acid bacteria (LAB), that was previously classified as Lactobacillus casei. This bacteria has been identified as facultatively
Lacticaseibacillus_casei
can be stored without refrigeration. Fermentations dominated by lactic acid bacteria are, therefore, the most suitable method of curing olives. Yeast-dominated
Fermentation and curing of olives
Fermentation_and_curing_of_olives
Subspecies of bacteria, used in yogurt
naturally fermented products. It is defined as homofermentive lactic acid bacteria due to lactic acid being the single end product of its carbohydrate digestion
Lactobacillus delbrueckii subsp. bulgaricus
Lactobacillus_delbrueckii_subsp._bulgaricus
Japanese microbiologist
first commercial probiotic. In the 1930, he identified a strain of lactic acid bacteria that is part of normal gut flora that he originally called Lactobacillus
Minoru_Shirota
their pods are put together in close proximity. Yeasts, lactic acid bacteria and acetic acid bacteria break down pulp surrounding the beans and develop flavor
Cocoa_bean_fermentation
Fish cured by fermentation to reduce spoilage
muscle more acidic; bacteria usually cease multiplying when the pH drops below 4.5. A modern approach, biopreservation, adds lactic acid bacteria to the fish
Fermented_fish
Milk-based food product
mesophilic lactic acid bacteria), as opposed to cultured milk of which the production involves controlled fermentation with starter cultures. Lactic acid produced
Soured_milk
Unpleasant characteristic of a wine
contributing factor in cork taint. Lactic acid bacteria have a useful role in winemaking converting malic acid to lactic acid in malolactic fermentation. However
Wine_fault
Biofilm formed on fermenting alcoholic liquids
of carbohydrates in the alcohol fermentation process. Lactic acid bacteria create lactic acid, which results in a pH decrease in the final vinegar product
Mother_of_vinegar
Microorganisms present in the vagina
crispatus, and the lactic acid they produce is thought to protect against infection by pathogenic species. The primary colonizing bacteria of a healthy individual
Vaginal_flora
Study of the microorganisms that inhabit, create, or contaminate food
not of taxonomic significance: Lactic acid bacteria are bacteria that use carbohydrates to produce lactic acid. The main genera are Lactococcus, Leuconostoc
Food_microbiology
Species of lactic acid bacteria
a species of lactic acid bacteria associated with fermentation, under conditions of salinity and low temperatures (such as lactic acid production in
Leuconostoc_mesenteroides
Acid-set cheese
usually by adding lactic acid bacteria cultures, and strained once the desired curdling is achieved. It can be classified as fresh acid-set cheese. Traditional
Quark_(dairy_product)
Family of bacteria
The Lactobacillaceae are a family of lactic acid bacteria. It is the only family in the lactic acid bacteria which includes homofermentative and heterofermentative
Lactobacillaceae
Organic compound with acidic properties
organic acids. A few common examples include: Lactic acid Acetic acid Formic acid Citric acid Oxalic acid Uric acid Malic acid Tartaric acid Butyric acid Folic
Organic_acid
Japanese uncarbonated soft drink
ingredient in airag, responsible for its unique flavour, is lactic acid produced by lactobacilli bacteria. After the airag he consumed helped return his digestion
Calpis
Species of bacterium
a heterofermentative species of lactic acid bacteria which, through the production mainly of lactic and acetic acids, helps give sourdough bread its characteristic
Fructilactobacillus sanfranciscensis
Fructilactobacillus_sanfranciscensis
Species of bacterium
century, L. reuteri was recorded in scientific classifications of lactic acid bacteria, though at this time it was mistakenly grouped as a member of Lactobacillus
Limosilactobacillus_reuteri
Pickle in Chinese cuisine
types of lactic acid bacteria in Sichuan pao cai may help with oral health by affecting the oral microbiome. Also, the lactic acid bacteria separated
Pao_cai
Deep-fried bread from the Indian subcontinent
made with maida flour and leavened using yogurt, which produces lactic acid bacteria. It puffs up when fried and has a soft, fluffy texture. It is sometimes
Bhatura
Japanese pickle made by fermenting vegetables in rice bran
said to aid in digestion. The lactic acid bacteria in nukazuke are probiotics that aid the intestinal flora. These bacteria are also responsible for producing
Nukazuke
Danish-style rye bread
culture of lactic acid bacteria and yeast in a mixture of flour and water. The yeast produces carbon dioxide which leavens the dough, and the bacteria produces
Rugbrød
Agricultural method
with WSP or biochar. Lactic acid bacteria (LAB) are anaerobic. In the absence of oxygen, they metabolize sugar into lactic acid. LAB improve soil ventilation
Korean_natural_farming
Domain of microorganisms
contamination and further reduce the risk of infection. Bacteria, often lactic acid bacteria, such as Lactobacillus species and Lactococcus species, in
Bacteria
Species of bacterium
kefiranofaciens is a species of slime-forming, homofermentative, rod-shaped lactic acid bacteria first isolated from kefir grains, hence its name. Its type strain
Lactobacillus_kefiranofaciens
Species of bacterium
chains. L. plantarum has one of the largest genomes known among the lactic acid bacteria and is a very flexible and versatile species. It is estimated to
Lactiplantibacillus_plantarum
Sourdough is a mixture of flour and water inhabited by a symbiosis of lactic acid bacteria and yeasts. It is used in baking to leaven and acidify bread. Brettanomyces
List of microorganisms found in sourdough
List_of_microorganisms_found_in_sourdough
Genus of bacteria
Pediococcus is a genus of gram-positive lactic acid bacteria, placed within the family Lactobacillaceae. They usually occur in pairs or tetrads, and divide
Pediococcus
Species of bacterium
Lactobacillus jensenii is a lactic acid bacteria species in the genus Lactobacillus. It is one of the four main species of Lactobacillus considered to
Lactobacillus_jensenii
German beer style
(Saccharomyces cerevisiae and Brettanomyces) and lactic acid bacteria, a prerequisite that creates the lactic acid taste, a distinguishing feature of Berliner
Berliner_Weisse
products, are dairy foods that have been made by fermenting milk with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc. The process
List of fermented milk products
List_of_fermented_milk_products
Species of bacterium
gram-positive, rod shaped species of lactic acid bacteria which is heterofermentative, creating CO2, lactic acid and acetic acid or ethanol during fermentation
Levilactobacillus_brevis
Result of curdling milk
been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also automatically produce curds, and sour milk cheeses are
Curd
Copolymer of varying ratios of polylactic acid and polyglycolic acid
PLGA, PLG, or poly(lactic-co-glycolic) acid (CAS: 26780-50-7 ) is a biodegradable, biocompatible copolymer of lactic and glycolic acid used widely in biomedical
PLGA
Type of sausage
stuffed sausage is then aged for 10 days prior to smoking to enrich lactic acid bacteria and allow for the reduction of nitrate to nitrite. Fermentation occurs
Lebanon_bologna
Kimchi made without the chili pepper powder
contain "good" bacteria that can improve the way the body absorbs and reacts to nutrients and food. Specifically, the lactic acid bacteria in baek-kimchi
Baek-kimchi
Chemical compound
α-acetolactic acid. Wood, B. J. B.; Holzapfel, W. H. (1995). "Carbohydrate Metabolism". The Lactic Acid Bacteria: The genera of lactic acid bacteria. Vol. 2
Acetolactic_acid
Genus of bacteria
and Ancient Greek κόκκος (kókkos), meaning "berry", is a genus of lactic acid bacteria that were formerly classified as Lancefield group N streptococci
Lactococcus
Cured sausage, fermented and air-dried meat
(usually dextrose) provide a food source for the curing bacteria. The bacteria produce lactic acid as a waste product, which lowers the pH and coagulates
Salami
Icelandic cultured dairy product
Sylvie; Ouwehand, Arthur C. (2019). "Lactic Acid Bacteria for Fermented Dairy Products". Lactic Acid Bacteria. CRC Press. p. 181. ISBN 9780429615641
Skyr
Species of bacterium
is a species of spherical, gram-positive, facultative anaerobic lactic acid bacteria that is both catalase and oxidase negative. S. salivarius colonizes
Streptococcus_salivarius
Korean fermentation starter
include Aspergillus oryzae, Aspergillus luchuensis, Rhizopus oryzae, lactic acid bacteria such as Lactobacilli, and yeasts, predominantly Pichia anomala and
Nuruk
Microscopic living organism
butyric acid made by the bacterium Clostridium butyricum, lactic acid made by Lactobacillus and other lactic acid bacteria, and citric acid produced
Microorganism
Group of chemical compounds
Gram-positive bacteria such as the lactic acid bacteria, there are some strains that are quite resistant to the effects of the iso-α-acids. The iso-α-acids have
Alpha_acid
Chemical compound
concentrations by fluorescence output. Lactic acid (2-hydroxypropanoic acid) 3-Hydroxypropionate bicycle listed as hydracrylic acid in the Merck index, 12th Edition
3-Hydroxypropionic_acid
Species of bacterium
Lc. paracasei) is a gram-positive, heterofermentative species of lactic acid bacteria that are commonly used in dairy product fermentation and as probiotic
Lacticaseibacillus_paracasei
South Indian savoury rice cake
Heterofermentative lactic acid bacteria such as L. mesenteroides generate both lactic acid as well as carbon dioxide whereas homofermentative lactic acid bacteria only
Idli
Alcoholic beverage
from the bottle and to prevent spilling. Federweißer also contains lactic acid bacteria and a high proportion of vitamins B1 and B2. It has a strong effect
Federweisser
Metabolic medical condition
Lactic acidosis refers to the process leading to the production of lactate by anaerobic metabolism. It increases hydrogen ion concentration tending to
Lactic_acidosis
Biodegradable polymer
Polylactic acid, also known as poly(lactic acid) or polylactide (PLA), is a plastic material. As a thermoplastic polyester (or polyhydroxyalkanoate) it
Polylactic_acid
Fermented flatbread from Ethiopia and Eritrea
the container. The fermentation of injera is caused by yeast and lactic acid bacteria, which increase thousandfold during 48 hours of fermentation. At
Injera
Medical diagnostic method
such as E. coli or rotavirus, or overgrowth of acid-producing bacteria (such as lactic acid bacteria). The test is fast and can be performed in a doctor's
Fecal_pH_test
Alcoholic beverage of Japanese origin
that encourages the growth of lactic acid bacteria naturally present in the brewery’s equipment. As the lactic acid bacteria proliferate, harmful microorganisms
Sake
Fermented milk drink made from kefir grains
mostly to lactic acid by the lactic acid bacteria, which results in acidification. Propionibacteria further break down some of the lactic acid into propionic
Kefir
Species of bacteria
Leuconostoc lactis is a species of lactic acid bacteria that performs fermentation in acidic conditions, like those found in dairy products such as cheese
Leuconostoc_lactis
Russian immunologist (1845–1916)
one of the earliest concepts in ageing, and advocated the use of lactic acid bacteria (Lactobacillus) for healthy and long life. This became the concept
Élie_Metchnikoff
Genus of bacteria
Ligilactobacillus is a genus of lactic acid bacteria associated with vertebrate hosts, formed through the 2020 division of the Lactobacillus genus. Most
Ligilactobacillus
Converting carbohydrates to alcohol or acids using anaerobic microorganisms
the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction
Fermentation in food processing
Fermentation_in_food_processing
Indonesian traditional fermented milk
fermented by indigenous lactic bacteria found in the buffalo milk. Its natural fermentation provides different strains of lactic acid bacteria involved in each
Dadiah
First organisms to be modified in the laboratory
changes can easily be introduced into these bacteria. Most food-producing bacteria are lactic acid bacteria, and this is where the majority of research
Genetically_modified_bacteria
Food waste processing technique involving fermentation
yeast, photosynthetic bacteria, and lactic acid bacteria. These will convert a fraction of the carbohydrates in the input to lactic acid by homolactic fermentation
Bokashi_(horticulture)
Fermented milk product
to be the most dominant of the lactic acid bacteria involved in the production of mursik. Other lactic acid bacteria isolated from mursik are Leuconostoc
Mursik
Mesophilic fermented milk product
Kluveromyces marxianus and Pichia fermentans. The lactic acid bacteria identified in viili include the acid‐producing Lactococcus lactis subsp. lactis and
Viili
Species of bacterium
Bifidobacterium. Klaenhammer T.R. 1993. Genetics of bacteriocins produced by lactic acid bacteria. FEMS Microbiol. Rev. 12 :39S-85S Barros R.R., Carvalho G.S., Peralta
Pediococcus_acidilactici
Sourdough cake
(like a chain letter) and continues to grow as it contains yeast and lactic acid bacteria. One starter can, in theory, last indefinitely. The other ingredients
Herman_cake
Form of fermentation
fermentation in which multiple organisms (yeasts, acetic acid bacteria, lactic acid bacteria and others) interact in symbiosis in order to produce the
Symbiotic_fermentation
Species of bacterium
Frédéric (2020-07-01). "Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes". FEMS Microbiology
Limosilactobacillus_fermentum
Species of yeast
it is put in brine and seeded with the lactic acid bacteria Tetragenococcus halophilus which produces lactic acid then with Zygosaccharomyces rouxii which
Zygosaccharomyces_rouxii
East Asian liquid condiment
acid and protein fragments and starches into simple sugars. This amino-glycosidic reaction gives soy sauce its dark brown color. Lactic acid bacteria
Soy_sauce
Genus of bacteria
Lapidilactobacillus is a genus of lactic acid bacteria. The currently accepted taxonomy is based on the List of Prokaryotic names with Standing in Nomenclature
Lapidilactobacillus
Species of bacterium
rod prokaryote. L. buchneri is a heterofermentative bacteria that produces lactic acid and acetic acid during fermentation. It is used as a bacterial inoculant
Lentilactobacillus_buchneri
Korean side dish of fermented vegetables
materials. The lactic acid bacteria (LAB) produce lactic acid, hydrogen peroxide, and carbon dioxide as by-products during metabolism. Lactic acid quickly lowers
Kimchi
Lactobacillus curvatus, and Lactobacillus plantarum, as well as in non-lactic acid bacteria such as Clostridium beijerinckii. The gene encoding lactate racemase
Lactate_racemase
Form of nitrogen available to wine yeast to use during fermentation
include spoilage organisms such as Brettanomyces, Acetobacter and Lactic acid bacteria from the Lactobacillus and Pediococcus genera. This is why many wineries
Yeast_assimilable_nitrogen
Structure in lactic-acid bacterium RNA
The asd RNA motif is a conserved RNA structure found in certain lactic acid bacteria. The asd motif was detected by bioinformatics and an individual asd
Asd_RNA_motif
Plating system
visible. Aerobic plate count Aerobic plate count with lactic acid bacteria Lactic acid bacteria Coliform Rapid coliform High-Sensitivity coliform E. coli
Petrifilm
Small pickled and fermented cucumber
Poland: Ogórek kiszony are pickled exclusively in a brine containing lactic acid bacteria (in salted water, without vinegar). Ogórek konserwowy (also called
Pickled_cucumber
Species of lactic acid bacterium
Lactobacillus amylovorus is a species of Gram-positive lactic acid bacteria in the genus Lactobacillus. It was first described in 1981 following isolation
Lactobacillus_amylovorus
Fermented-milk-based condiment
"Preliminary studies on the microbiological characterization of lactic acid bacteria in suero costeño, a Colombian traditional fermented milk product"
Suero
Food produced by bacterial fermentation of milk
produced by bacterial fermentation of milk. The bacteria ferment the sugars in the milk and produce lactic acid, which acts on milk protein to give yogurt
Yogurt
Fermented fodder preserved by acidification
inoculants contain one or more strains of lactic acid bacteria, and the most common is Lactobacillus plantarum. Other bacteria used include Lactobacillus buchneri
Silage
Japanese company known for probiotic beverages
multinational corporation. It produces Yakult, a probiotic beverage using lactic acid bacteria discovered by Minoru Shirota in the 1920s. The company markets other
Yakult_Honsha
Species of virus
Lactococcus virus P008 is a phage specific to Lactococcus lactis, a lactic acid bacteria used in the first stage of making cheese. P008 and related species
Lactococcus_virus_P008
Pickled varieties of vegetable and fruit
vegetables and fruits into lactic acid, driving the acidification that preserves the food. The specific strains of lactic acid bacteria present during fermentation
South_Asian_pickle
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