The production of lactic acid through fermentation has captured substantial scientific and industrial attention due to its applications in food, pharmaceuticals, biodegradable plastics and other ...

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.

WiKim’s Microbiology and Functionality Research Group led by Dr. Roh, Seong Woon analyzed the origin source of lactic acid bacteria that directly affect the fermentation of kimchi through multi ...

Summary Lacto-fermentation is the process by which bacteria break down the sugars in foods and form lactic acid. Lacto-fermented foods include yogurt, sauerkraut, kimchi, and pickles.

Most importantly, it’s a superstar when it comes to fermentation – producing lactic acid, acetic acid and carbon dioxide during the process.

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.

In 2014, laboratory-scale fermentation of lactic acid from methane utilizing a new biocatalyst was proven, and the United States Department of Energy awarded $2.5 million to the project.

Citing a 2004 report, Flores said the economic potential of lactic acid in the world market as compared to simply importing it as plain sago starch was 300 percent more.

Another test-tube study observed similar findings, reporting that lactic acid fermentation increased the amount of antioxidants in myrtle berries 5–10-fold (18).