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In small amounts, lactic acid is good for the human body by providing energy and substrates while it moves through the cycle. In lactose intolerant people, the fermentation of lactose to lactic acid has been shown in small studies to help lactose intolerant people. The process of fermentation limits the amount of lactose available.
Even the human body carries out fermentation processes from time to time, such as during long-distance running; lactic acid will build up in muscles over the course of long-term exertion. Within the human body, lactic acid is the by-product of ATP -producing fermentation, which produces energy so the body can continue to exercise in situations ...
The capability to produce lactic acid is one of the reasons why L. lactis is one of the most important microorganisms in the dairy industry. [5] Based on its history in food fermentation, L. lactis has generally recognized as safe (GRAS) status, [6] [7] with few case reports of it being an opportunistic pathogen. [8] [9] [10]
In lactic acid fermentation, each pyruvate molecule is directly reduced by NADH. The only byproduct from this type of fermentation is lactate . Lactic acid fermentation is used by human muscle cells as a means of generating ATP during strenuous exercise where oxygen consumption is higher than the supplied oxygen.
Lactic acid fermentation is relatively inefficient. The waste products lactic acid and ethanol have not been fully oxidized and still contain energy, but it requires the addition of oxygen to extract this energy. [8] Generally, lactic acid fermentation occurs only when aerobic cells are lacking oxygen.
Lactococcus is a genus of lactic acid bacteria that were formerly included in the genus Streptococcus Group N1. [2] They are known as homofermenters meaning that they produce a single product, lactic acid in this case, as the major or only product of glucose fermentation.
In addition to lactic acid bacteria, yeasts also have been reported to have a biopreservation effect due to their antagonistic activities relying on the competition for nutrients, production and tolerance of high concentrations of ethanol, as well as the synthesis of a large class of antimicrobial compounds exhibiting large spectrum of activity against food spoilage microorganisms, but also ...
An example of fermented milk, a dairy product L. acidophilus is commonly added to for probiotic effects. As stated in a journal from the American Dairy Science Association, "Lactobacillus acidophilus is a commercial strain and probiotic that is widely used in the dairy industry to obtain high-quality fermentation products."
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