Sentences with phrase «bacteria during fermentation»

A lot of the sugar present in fermented foods is actually consumed by the bacteria during the fermentation process, so unless it's really heavily flavored, it should be more than okay!

The often high - sugar content of the beverage was mentioned by many functional health experts — while most of the sugar in kombucha is consumed by the bacteria during the fermentation process, many brands add far more of the sweet stuff than the bugs could ever eat, seeking out specialty flavor profiles designed to stand out in an increasingly crowded marketplace.

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.

As mentioned in the article, fermented foods are good sources of vitamin K2 which is produced by the bacteria during fermentation.

Not exact matches

It is derived from bacteria creates a polysaccharide (xanthan) during the fermentation of sugars.

During fermentation, bacteria (and yeast) either added (yogurt and kefir) or present naturally (many vegetables and fruit) feed on various sugars and carbohydrates in the food.

During the fermentation process, the kefir grains consume the sugar and produce beneficial bacteria and yeast.

Leading cocoa producer Barry Callebaut has discovered the specific bacteria responsible for flavour creation during extensive research into cocoa bean fermentation - enabling the company to produce better quality chocolate in the...

loves the bread and has a toasted slice with her breakfast in the morning, which I feel good about because gluten - free sourdough may be beneficial in the healing of the gut due to the growth of good bacteria (lactobacilli is one) during fermentation of the sourdough.

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

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

In the future, winemakers might use microbial analyses to improve their products by identifying bacteria and fungi associated with desirable metabolites, or by finding troublesome taxa before they cause spoilage or other problems during fermentation

During the fermentation process, the beneficial colony of bacteria consumes most of the sugar, so it has minimal effect on blood sugar.

During fermentation, billions of beneficial bacteria are produced.

Another benefit of lacto - fermented sodas is that they contain considerably less sugar as the bacteria feed on and convert the sugar during fermentation.

The sugar in the recipe is simply the food for the beneficial bacteria and is largely consumed during the fermentation process.

During the fermentation process, an agent (usually bacteria and yeast) reacts with an organic substance to break it down into simpler substances.

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

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

The bacteria devours all of it during fermentation.

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

Depending on how bad your FODMAP sensitivity is, you can buy sauerkraut juice off the internet; cabbage is full of FODMAPs, but the bacteria consumes many of the short - chain carbohydrates during the fermentation process.

Furthermore, lacto - fermented sodas contain considerably less sugar as the bacteria feed on and convert them during fermentation.

-LSB-...] only important fact you should know between Kefir grains and yogurt starters is that the former has more beneficial bacteria made during the fermentation -LSB-...]

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.

You could also ferment your beets, which will give you all the health - boosting benefits of raw beets without the concerns of high sugar content, as the beneficial bacteria created during fermentation consume most of the naturally occurring sugars.