piimhappekäärimist

Piimhappekäärimine is the Estonian term for lactic acid fermentation. This is a metabolic process that converts sugars, such as lactose, into lactic acid. This process is carried out by various bacteria, collectively known as lactic acid bacteria. These bacteria are found naturally in many environments, including dairy products and the digestive tracts of animals.

The process of piimhappekäärimist is fundamental to the production of many fermented foods. In dairy, it is responsible for the souring of milk and the creation of products like yogurt, kefir, and cheese. The lactic acid produced lowers the pH of the milk, which causes the milk proteins to coagulate, leading to a thicker texture and a tangy flavor. Beyond dairy, piimhappekäärimist is also crucial in the fermentation of sauerkraut, kimchi, and pickles.

The biochemical pathway involves glycolysis, where glucose is broken down into pyruvate. Under anaerobic conditions, pyruvate is then converted to lactic acid. This conversion regenerates NAD+, which is essential for glycolysis to continue. The specific products and characteristics of piimhappekäärimist can vary depending on the type of lactic acid bacteria involved and the substrate being fermented. Some bacteria produce only lactic acid (homofermentative), while others produce lactic acid along with other compounds like ethanol and carbon dioxide (heterofermentative).