Sentence examples for lactic fermentation from inspiring English sources

There are hundreds of variations of kimchi, developed centuries ago, all involving lactic fermentation.

Sauerkraut is made by lactic fermentation, an age-old technique now in vogue for its health benefits.

Although normal cells use glycolysis and lactic fermentation for ATP production only under low oxygen conditions, cancer cells employ these metabolic pathways even under high oxygen conditions2.

Processing of sorghum and millets by traditional lactic fermentation is a simple and safe technology to improve their protein quality.

Wolfe outlined lactic fermentation, which converts starches to sugars, and is used in chocolate processing; alcoholic fermentation, which converts sugars to alcohol, and is used in making beer or sake; and acetic fermentation, which converts alcohol to acetic acid to make vinegars.

In this work, we used Proton Transfer Reaction-Mass Spectrometry (PTR-ToF-MS), coupled with an automated sampling system, to monitor lactic fermentation driven by different yogurt commercial starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds.

Under oxygen-limiting condition, the glycolysis flux is accelerated by the so-called 'Pasteur effect', and plant metabolism uses pyruvate to direct towards ethanolic and lactic fermentations [64].

They produce various compounds such as organic acids, diacetyl, hydrogen peroxide, and bacteriocin or bactericidal proteins during lactic fermentations [ 13– 15].

Lactic acid fermentation of cereals is, therefore, an old process in East Asia, which occurs naturally in rice-wine fermentation, but has limited application in other food processing when compared to lactic fermentations practiced in Europe and Africa (Lee, 1994).

Concise details of the various technologies involved such as anaerobic digestion, lactic acid fermentation and fungal fermentation are determined.

For instance, there are two types of lactic acid fermentation activities, i.e., the homo-fermentation and hetero-fermentation, evolved in the genus Lactobacillus, that is, lactic acid bacteria fermenting lactose into lactic acid.