LACTIC ACID FERMENTATION

WHAT IS LACTIC ACID FERMENTATION?

Lactic acid is...

Temperature:

Homofermentative LAB: 30–35°
(usually used to ferment dairy products)
Heterofermentative LAB: 15–22°C
(essential in creating flavors – e.g. pickles)

pH:

pH 5.8 to 6.9

(Chin, 2023), (Rault et al., 2009)

Cheese

Reactants:

Milk (protein source), Lactic acid bacteria (microbe), Rennet (enzyme for coagulation)

Cheese, Whey, Lactic acid, Carbon dioxide (in some cheese types)

Products:

(Everyday Elements, 2018)

Yoghurt

Reactants:

Milk (protein source), Lactic acid bacteria (microbe)

Yoghurt, Lactic acid, diacetyl, Exopolysaccharides, residual bacteria cultures

Products:

(FuseSchool, 2018), (Kayanush J. Aryana, 2017)