Lactobacillus: Difference between revisions
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Bacteria which convert [[ | Bacteria which convert [[sugar]]s to [[lactic acid]]. Some Lactobacillus species are used as starter cultures in industry for controlled [[fermentation]] in the production of yogurt, cheese, sauerkraut, pickles, [[beer]], [[cider]], kimchi, cocoa, kefir, and other fermented foods. | ||
[[Category:Fermentation]] | [[Category:Fermentation]] | ||
[[Category:Glossary]] | [[Category:Glossary]] | ||
Revision as of 00:29, 7 September 2017
Bacteria which convert sugars to lactic acid. Some Lactobacillus species are used as starter cultures in industry for controlled fermentation in the production of yogurt, cheese, sauerkraut, pickles, beer, cider, kimchi, cocoa, kefir, and other fermented foods.