Melkesyrefermentasjon
Melkesyrefermentasjon is a metabolic process where lactic acid bacteria convert sugars, primarily lactose, into lactic acid. This process is fundamental to the production of various fermented foods and plays a significant role in the dairy industry. The bacteria utilize enzymes to break down lactose into glucose and galactose, which are then further metabolized to produce lactic acid. This acidification is responsible for the characteristic tangy flavor of products like yogurt, cheese, and sauerkraut.
There are two main types of lactic acid fermentation: homolactic and heterolactic. Homolactic fermentation, carried out
Beyond food production, melkesyrefermentasjon is also important in the human gut microbiome, where lactic acid bacteria