Think of fermented food and sourdough and kimchi likely come to mind. But, from salami to chocolate, it's a common process ...

Lactic acid is produced through fermentation, a process where yeasts, mold, fungi, or bacteria break down carbohydrates -- like sugar and starch -- into alcohol, gas, and acids.

The production of lactic acid through fermentation has captured substantial scientific and industrial attention due to its applications in food, pharmaceuticals, biodegradable plastics and other ...

Take your homemade hot sauce game to the next level with fermentation. Here's how the process works and why it can add serious depth to this zesty condiment.

Added lactic acid is usually vegan, as manufacturers tend to source it from beet sugar or corn starch. Learn more about lactic acid and the foods that contain it here.

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.

Lactic acid naturally occurs in certain foods, and it's also used as a food additive. This article explains the health effects of lactic acid in food.

Lactic acid bacteria produce various metabolites during fermentation in response to the type of ingredients and storage temperature, and the metabolites determine the flavor and quality of kimchi.

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.

The World Institute of Kimchi (WiKim) announced that it had identified the origin source of lactic acid bacteria involved in the fermentation of kimchi and the characteristics of the fermentation ...

Most importantly, it’s a superstar when it comes to fermentation – producing lactic acid, acetic acid and carbon dioxide during the process.