Lacto-fermentation uses lactic-acid-producing bacteria (primarily from the Lactobacillus genus), as well as some yeasts. These bacteria break down the sugars in food to form lactic acid and ...

The process of creating lactic acid involves bacteria breaking down carbohydrates for energy, which is known as fermentation. During fermentation, the bacteria feed on glucose (sugar) for energy ...

Lactic acid is an organic acid that forms when certain foods go through the process of fermentation. It’s often found in pickled foods, fermented soy products, salami, yogurt, and more.

The byproduct of that process is lactic acid (plus, in some cases, ethanol and carbon dioxide). Add it all together, and you get complex, unique flavors that come only from fermentation.

Lactic acid can either be man-made or naturally occur as a by-product of the fermentation process, which primarily involves plant-based foods. Most lactic acid is compliant with a vegan diet ...

Lactic acid bacteria produce various metabolites during fermentation in response to the type of ingredients and storage temperature, and the metabolites determine the flavor and quality of kimchi ...