lacticfermented

Lacticfermented describes foods produced by lactic fermentation, a biological process in which lactic acid bacteria convert carbohydrates into lactic acid under anaerobic conditions. This acidification lowers the pH, preserves the food, and gives characteristic tangy flavors and textures. The process can be homofermentative, yielding mainly lactic acid, or heterofermentative, producing lactic acid along with other compounds such as acetic acid, ethanol, and carbon dioxide. Fermentation conditions such as salt concentration, temperature, and duration influence safety and taste, and the culture may arise from natural microbiota or added starter cultures.

Common examples of lacticfermented foods include dairy products like yogurt and kefir, which depend on lactic acid bacteria to thicken and acidify milk; and vegetable ferments such as sauerkraut and kimchi, where salted vegetables are transformed by LAB. These foods typically develop a tangy flavor, sometimes crunch, and have extended shelf life.

Safety and nutrition: Lacticfermentation is generally safe when conducted under proper hygienic conditions. The acidity and competition from LAB inhibit many pathogens. Some lacticfermented foods contain live cultures that may provide probiotic benefits, though probiotic content differs by product and processing; pasteurization or fermentation stage can destroy live microbes.

Historically, lacticfermentation has been used worldwide to preserve and improve foods; in modern times starter cultures and controlled conditions enable consistent quality.