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The Daily Meal on MSNWhat Is Fermentation And What Does It Really Do To Food?Think of fermented food and sourdough and kimchi likely come to mind. But, from salami to chocolate, it's a common process ...
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.
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Chowhound on MSNThe Fascinating Science Of Sauerkraut FermentationSauerkraut is a crunchy, tangy condiment that adds dimension to any dish, and the science behind the development, is simple, amazing, and easy to DIY.
Wine drinkers tend to love wines that go through malolactic because the process lends wines a smooth, creamy texture. Malic acid is tart and frankly not as texturally pleasing on the human palate.
In the mid-20th century Frenchman Pascal Ribereau-Gayon discovered it was not a mystery at all but the result of secondary fermentation when malic acid is converted to lactic acid.
Most importantly, it’s a superstar when it comes to fermentation – producing lactic acid, acetic acid and carbon dioxide during the process.
Florida Food Products, Eustis, Fla., uses a lactic acid fermentation process that lowers the sugar content in beet juice by about 10%, said Christopher Naese, vice-president of business development.
Sourdough bread is made through fermentation, using the yeast naturally present in flour. It's said to be more nutritious than regular bread.
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