Alcoholic and Lactic Acid Fermentation in Food – A Primer
We eat plenty of fermented foods here in the U.S. Alcoholic and lactic acid fermentation are the primary types of food fermentation. Here's how they differ.
Changes in pH and TA and microbial growth during fermentation of borde.
An overview of fermentation in the food industry - looking back from a new perspective, Bioresources and Bioprocessing
A Primer on Sake scienceandfooducla
Effect of honeycomb, granular, and powder activated carbon additives on continuous lactic acid fermentation of complex food waste with mixed inoculation - ScienceDirect
Comparative Transcriptome Analysis Revealing the Enhanced Volatiles of Cofermentation of Yeast and Lactic Acid Bacteria on Whole Wheat Steamed Bread Dough
fhs-bio-wiki / Fermentation
Lactic acid production from mesophilic and thermophilic fermentation of food waste at different pH - ScienceDirect
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An overview of fermentation in the food industry - looking back from a new perspective, Bioresources and Bioprocessing
Role of combinated lactic acid bacteria in bacterial, viral, and metabolite dynamics during fermentation of vegetable food, kimchi - ScienceDirect
Advantages and disadvantages of non‐starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics - Grujović - 2022 - Comprehensive Reviews in Food Science and Food Safety - Wiley Online Library
l-Lactic Acid Production via Sustainable Neutralizer-Free Route by Engineering Acid-Tolerant Yeast Pichia kudriavzevii
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