Lactobacillus: Difference between revisions
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Bacteria which convert [[ | [[file:Lactobacillus_sp_01.png|thumb|right|180px|Lactobacillus]] | ||
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]] | ||
Latest revision as of 21:15, 17 September 2017
File:Lactobacillus sp 01.png
Lactobacillus
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.