Lactic acid fermentation

Lactic acid fermentation is a process that occurs in fermented milk products, which leads to the formation of lactic acid. This process is carried out with the help of microorganisms that participate in the fermentation process.

Lactic acid fermentation is one of the types of lactic acid fermentation, which is accompanied by the formation of lactic acid and is used in the production of fermented milk products such as kefir, yogurt, curdled milk, sour cream and others. The fermentation process occurs under the influence of lactic acid bacteria, which produce lactic acid from carbohydrates.

Lactic acid fermentation results in a product rich in lactic acid, which has many health benefits. Lactic acid is an important component in the human diet, as it helps maintain normal pH levels in the body, improves digestion, strengthens the immune system and prevents the development of various diseases.

Fermented milk products obtained by lactic acid fermentation have a number of advantages over other food products. They contain large amounts of beneficial bacteria, such as lactobacilli and bifidobacteria, which help improve gut flora and maintain a healthy digestive system. In addition, fermented milk products have high nutritional value and contain large amounts of protein, calcium, phosphorus and other elements necessary for the body.

However, it should be remembered that not all fermented milk products can be healthy. Some may contain high amounts of sugar and fat, which can lead to weight gain and other health problems. Therefore, before consuming fermented milk products, you must carefully read the composition and choose products low in sugar and fat.

Thus, lactic acid fermentation plays an important role in the production of fermented milk products and has many beneficial properties for human health. However, when choosing fermented milk products, you should pay attention to the composition and quality of the product in order to get the maximum benefit for your body.

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Lactic acid fermentation is the process of formation of lactic acid with the participation of microorganisms. Occurs in mixed cultures of lactic acid bacteria and lactic acid microorganisms. Changes the pH of whey from 7 to 4.5 - 3.6, contains alcohol, improves taste, makes it more nutritious. In chemical form, lactic acid: CH3CH(OH)COOH in the form of crystals are white, sweet, soluble in water, mix well with glycerin and give a saponified layer. Based on the melting point, the melting point is taken to be 192-194°C. Weigh in ethanol, gasoline, ether, absolute ethyl alcohol. When dehydrated, it releases water and is therefore relatively light. In dry form, the melting point is 51–52 °C. Passing wet powder through filter paper causes it to ignite. It is produced artificially mainly by the oxidation of glucose. A valuable by-product is crystalline calcium acetate powder. When solutions of lactic and acetic acids react, a little water is released. With water it produces dangerous explosive mixtures due to the strong heating of vapors and convex transparent droplets or visible through the hand (pyrophoresis). The solid reacts by decomposition: C(3)H(6)O(3)+C(l)H(3)=C(6H(12))0-C=C4H(8)-C(q)=C(l9H (3q)+C(3H6)^O2^- Mixes well with alcohol, benzene, ether, amylene, toluene. With alkalis it gives good crystalline salts and ethers. Soluble in glycerin, in polyethylene glycol, in ethylene glycol alcohol with hexahydric alcohols, benzylol, anilide. Aqueous solutions receive from 2 to 4% and higher. Forms colorless crystals, melts at a temperature of 116.72, C. Compounds of tartaric and malic acid can form.

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Lactic fermentation is associated with the process of dissimilation of carbohydrates under anaerobic conditions and is widespread in nature: spontaneous and industrial (see Lactic acid fermentation). According to the type of nutrient medium and the nature of the substrate, lactic acid plants are divided into 2 types: facultative anaerobic, which include all those that form acetic acid, and obligate anaerobic, which form only lactic acid (fermentative). The obligate group includes lactic acid bacteria and their chain. They never enter into the oxidative enzyme of yeast and air. Depending on the place of life of the producer in