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Based on what I've read in Wikipedia (and inferred between the lines) it's one of or a combination of several bacteria that convert sugar(s) into lactic acid, which then acts as a spoilage preventative. That's apparently why Slim Jims can be packaged without refrigeration prior to opening.
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∙ 11y ago
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What has the author Gordon Lee Parrish written?
Gordon Lee Parrish has written: 'Preservation of mixed strain lactic acid starter cultures by freezing' -- subject(s): Bacteriology, Lactic acid bacteria, Cultures and culture media
What are the metabolites produced from animal cell culture?
lactic acid
One type of fermentation in muscle cells produces?
Lactate (also known as lactic acid) and NAD+
What has the author S N Rajagopal written?
S. N. Rajagopal has written: 'Development of bacteriophage inhibitory bulk starter medium for the cultivation of thermophilic lactic acid bacteria' -- subject(s): Lactic acid bacteria, Bacterial starter cultures
What is the role of adding starter culture to milk when making yogurt?
Starter cultures are the bacteria used to turn milk into yogurt. As the starter cultures (bacteria) start to grow, acid is produced which curdles, or thickens, the milk. Starter cultures also give the yogurt its flavor when it produces things compounds like lactic acid. There is also a probiotic effect from starter cultures as it can improve the health of your digestive system.
Is lactic a base or an acid?
acid as in lactic acid?
What milk is best to make yogurt?
Bacterial fermentation of the lactose in milk produces lactic acid, which acts on milk protein to give yogurt its texture and tang.Steps of yogurt fermentation:Milk is heated to denature enzymes. Starter culture and other ingredients such as sugar are added to milk and mixture is incubated at 42 degrees C. During this step, the bacteria from the culture (lactobacillus and streptococcus) start to multiply and make lactic acid. The yoghurt is then cooled and refrigerated.
What are the two main types of lactic acid?
Lactic acid has two optical isomers: L-lactic acid and D-lactic acid.
What are the products of lactic acid frementation?
Lactic acid (or lactate, which is the anion of lactic acid) is the product of lactic acid fermentation.
What has more acid than yogurt?
I'm not sure but, Lemon,Vinegar and lactic acid is in cheese..
What is the by-product of lactic acid fermentation?
Lactic acid fermentation produces lactic acid, carbon dioxide, and ATP.
Is lactose in lactic acid?
No. Lactic acid is a different molecule than lactose. Molecular Formulas: Lactic Acid- C3H6O3 Lactose- C12H22O11 In addition, lactose is a sugar molecular while, as you may guess, lactic acid is an acid. When raw milk turns sour or becomes curdled, lactic acid bacteria are fermenting lactose into lactic acid.
