Sentences with phrase «produces lactic acid»

Now, fat produces lactic acid, too, just in smaller quantities.

Another bacterium that produces lactic acid, has been said to assist with the immune system and colon health as they are great at protecting the tissue in your intestine.

They are also the bacteria that create an acidic environment in your digestive tract to discourage nasty microorganisms, they do this by fermenting the carbohydrates you consume which produces lactic acid.

Bacillus coagulans produces lactic acid, which has been shown to help protect the gut and boost immune resistance to viruses.

It also fights pathogens because it produces lactic acid and hydrogen peroxide.

This seems to reduce and offset the acidity produced in the muscles during intense, anaerobic exercise that produces lactic acid most quickly, such as fast running or swimming.»

To take a short deep dive here, there are two types of lactobacilli: homo - fermentative, which produces primarily milder - flavored lactic acid (think yogurt); and hetero - fermentative, which produces lactic acid, but also stronger - flavored acetic acid (think vinegar).

As the population of lactobacilli grows, it feeds on the natural sugars in the plant juices and produces lactic acid as its waste product.

This breakdown of sugars and carbohydrates by the bacteria produces lactic acid which gives all probiotic rich food a certain degree of tang.

When fermented, the lactobacilli produce lactic acid, which are probiotics (8).

In addition, bioavailability of CXCL12 is synergistically increased within the wound as the bacterial produced lactic acid causes a slight pH drop that inhibits degradation.

4 In Asia and later the Mediterranean, sausages were left out to ferment, producing lactic acid that retarded the growth of spoilage bacteria.

A sustained sprint will force the type IIA and IIB fibres to function anaerobically, producing lactic acid, which leads to fatigue and cramps.

Saeurkraut and kimchi, on the other hand, use fermentation to produce lactic acid which is slightly different process.

The aerobic energy system does not produce lactic acid, but unlike the other two energy systems, it does require oxygen.

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

For example, Bifidobacteria in the colon produce lactic acid to provide the energy required by cells that line the intestine wall and to kill harmful bacteria.

Normal metabolic processes produce lactic acid, pyruvic acid and urea amongst others that have to be detoxified.

These beneficial bacteria also produce lactic acid, formic acid, acetic acid, and hydrogen peroxide, which produce an unfavorable environment for Candida.

The hetero - lactobacillus strains produce lactic acid, acetic acid, carbonation and alcohol which sounds exactly like kombucha, but its missing the glucronic acid.

A sugary solution is all water kefir needs to feed, and it will feed off the sugar, and produce lactic acid, (the slight tangy taste), alcohol, (the more you let it ferment the more alcohol in your soda), and carbon dioxide, (the gas bubbles).

Another potential reason is SIBO, small intestinal bacterial overgrowth, because SIBO sometimes involves an overgrowth of certain types of bacteria that produce lactic acid, and Lactobacillus acidophilus is one of those kinds of bacteria, and that's frequently included in probiotics, and it's also in fermented foods.

As you work out and use energy, your body is producing lactic acid and carbon dioxide, which causes fatigue.

They do this by producing lactic acid which generates 70 % of the energy needed by cells that create a natural barrier in your gut.

When they consume lactose, they produce lactic acid, and too much lactic acid will cause the kefir to separate into curds and whey... because that's just what acids do, so congratulations, you've made cheese!)

The microbes feed on sugar and produce lactic acid, alcohol (ethanol), and carbon dioxide, yielding a fermented carbonated beverage.

Without the lactase enzyme, the lactose ferments in the intestine, producing lactic acid, and is absorbed into the bloodstream.

By the way, isometric training is NOT the most efficient way to produce lactic acid and burn calories.

Commercially produced lactic acid is made from fermenting carbohydrates, so in most cases it's not from animal products.

They produce lactic acid in the digestive tract, which is vital for overall health.

You know, a proper warm - up consists of several surges that take you up in the race pace that cause your body to begin producing its lactic acid buffering enzymes and cause you to begin you know, increase in the elasticity of the lungs and really opening up the blood vessels and a lot of people do like a light jog, light bike ride, light swim, whatever and you actually have to throw in some real hard race pace efforts — 20, 30, sometimes up to 60 seconds long — to really get your body into that state that it needs to be in to be ready to push hard when the gun goes off so to speak.

Bacterial yogurt cultures are added to pasteurized milk in order to ferment the milk's lactose content and produce lactic acid.

Some strains of probiotics are able to produce lactic acid that can assist with muscle contractions along the colon to get things moving along.

Healthy colons of humans contain some beneficial bacteria which feed on digestive wastes, thereby producing lactic acid.

This is a broad category of bacteria that produce lactic acid as plant material decomposes and ferments.

The bacteria and yeast in the grains utilize sugar to produce lactic acid, carbon dioxide and a small amount of ethanol.

Lactobacillus rhamnosus (L. rhamnosus) has been shown to produce lactic acid as the only carbohydrate metabolism product [9,10].

Not exact matches

Because of the fermentation process, lactic acid is released from the veggies and produces enzymes that improve your gut health.

Bacteria will do lactic acid fermentation (great for yogurt, bad for bread), and no CO2 is produced, hence no bubbles in the yogurt!

Vitamin K2 is also produced by lactic acid bacteria, although bacteria produce forms of the vitamin that are chemically different from those that animals produce, and researchers have not yet established the differences in biological activity between these forms.

However, lacto - fermentation is taking the starches and sugars naturally present in the food and converting them into lactic acid, this happens by the presence of lactic - acid producing bacteria that are naturally present on foods (and the process usually takes 2 - 6 weeks).

Lactic acid produced by fermentation and extraction is considered to be non-synthetic under the Canadian Organic Standards.

For example sugar cane bagasse converted into a compostable plastic substitute consisting of lactic acid produced by fermentation and distillation of dextrose.

These northwest sour ales are barrel - aged and feature a clean, lactic acid profile produced by our own house culture of lactobacillus bacteria.

Fermentation is triggered by lactic acid bacteria — or lactobacilli — and yeasts, which use the carbohydrate fuels from the cereal grains to produce ethanol (alcohol), carbon dioxide, lactic acid and acetic acid.

The Fargo ™ range of concentrated, direct - set starter cultures is produced using defined strains of lactic acid bacteria.

Lactic acid bacteria also produce short - chain fatty acids such as butyrate.

The fermentation may be pure or impure, i.e. the end product may be almost exclusively lactic acid (homofermentative fermentation), or other substances may also be produced, such as acetic acid, carbon dioxide and ethanol (heterofermentative fermentation).

Commercially - produced butter is washed with either a chlorinated rinse or lactic acid to help preserve it.

Total Corbion PLA, based in The Netherlands, has successfully started a 1 kTpa PLA (Poly Lactic Acid) pilot plant in Rayong, Thailand, producing various Luminy PLA resins.