Lactobacillus: Difference between revisions
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[[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. | 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 20:15, 17 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.