Sentences with phrase «acid during the fermentation»

The bacteria in the culturing agent use the sugar to produce lactic acid during the fermentation process.

Is it true that the lactose in full fat cows milk converts to lactic acid during fermentation & is therefore ok on a Keto diet?

Not exact matches

During their feast, these microorganisms convert this sugar or starch into lactic acid through a process known as lacto - fermentation.

During the fermentation process, bacteria break down sugar and starch, converting it to lactic acid.

The lactic acid produced by these bacteria during fermentation is what «pickles» our cucumbers, cabbage and tomatoes into Bubbies Dill Pickles, Dill Relish, Sauerkrauts, and Pickled Green Tomatoes.

The researchers focussed on the short - chain fatty acids propionate and butyrate, which are formed during the fermentation processes caused by intestinal bacteria.

Under lower temperature (about 67 °F, the ideal temperature for fermentation), polypropylene demonstrates excellent resistance to acetic acid and lactic acid (source), two major acids formed during the vegetable fermentation process.

During the fermentation process, the lacto - bacteria found on cabbage leaves convert sugar into lactic - acid.

Metal can react with the lactic acid bacteria produced during the fermentation process and non-food grade plastic may leach chemicals into your fermenting vegetables.

During the fermentation process the friendly lactobacilli bacteria break down the sugars to produce a special form of lactic acid that acts as a natural preservative.

During fermentation, some of the strands of protein are broken down into their parts, also known as amino acids.

However, the lactic acid bacteria formed during the fermentation of kimchi may also help your body break down pesticides.

During the fermentation, there is a synthesis process of vitamin B complex, especially thiamine (vitamin B1) and riboflavin (vitamin B2), and also amino acids.

The answer may lie in apple cider vinegar's high content of acetic acid which is created during fermentation.

In addition to lactic acid, metabolites such as lactocidin, nisin, and acidophiline produced by starter organisms during fermentation also exhibit antibacterial properties.

Also known as Mycoderma aceti, Mother of vinegar is created when acetic acid bacteria and a type of cellulose develop during the fermentation process.

Dr. Ohhira Probiotics is the final amalgamation of probiotics, prebiotics, organic acids, vitamins, minerals, amino acids and other bioactive nutrients created during the fermentation process.

During the fermentation process the bacteria produce many substances that our own body can not including: certain vitamins, serotonin (95 % of serotonin in the body is made by our gut bacteria), melatonin, butyrate and short chain fatty acids.

Lacto - fermentation, a process in which bacteria feed on the sugars and starches in a bacteria - like starter base, create lactic acid, an extremely efficient fuel source that's preferred by the heart and muscles during exercise.