A lactic starter is a culture containing lactic acid bacteria used to ferment foods like yogurt, cheese, and sourdough bread. It helps to acidify the food, enhance its flavor, and inhibit the growth of harmful bacteria.
Lactic acid bacteria can be purchased from specialty health stores, online retailers, or through suppliers that cater to the food and beverage industry. They are commonly available in the form of probiotic supplements, fermented foods like yogurt and kefir, or starter cultures for homemade fermentation.
Lactic acid (or lactate, which is the anion of lactic acid) is the product of lactic acid fermentation.
it is the conversion of glucose into lactic acid
Milk contains lactic acid.
The name for CH3CHOHCOOH is lactic acid.
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
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
Lactic acid bacteria can be purchased from specialty health stores, online retailers, or through suppliers that cater to the food and beverage industry. They are commonly available in the form of probiotic supplements, fermented foods like yogurt and kefir, or starter cultures for homemade fermentation.
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.
Lactate (also known as lactic acid) and NAD+
Lactic acidemia is the presence in excess of lactic acid in blood.
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.
acid as in lactic acid?
The two main types of lactic acid are L-lactic acid and D-lactic acid. They are optical isomers, meaning they have the same chemical formula but differ in the arrangement of atoms. L-lactic acid is the form produced in the human body during strenuous exercise, while D-lactic acid is produced by certain bacteria.
Lactic acid (or lactate, which is the anion of lactic acid) is the product of lactic acid fermentation.
Glucose---Lactic Acid+ Energy
it is the conversion of glucose into lactic acid