piimhappekääritamine

Piimhappekääritamine is a biological process where lactic acid bacteria convert carbohydrates, primarily lactose (milk sugar), into lactic acid. This process is fundamental in the production of many fermented dairy products. The bacteria achieve this through glycolysis, a metabolic pathway that breaks down glucose into pyruvate, which is then converted to lactic acid. Different species of lactic acid bacteria, such as Lactobacillus and Streptococcus, play crucial roles depending on the desired end product.

The acidification caused by the production of lactic acid is key to the preservation and characteristic flavor of fermented foods. It lowers the pH, inhibiting the growth of spoilage microorganisms and pathogens. This process also contributes to changes in texture and aroma. For example, in yogurt, the lactic acid denatures milk proteins, leading to a thicker consistency. In cheese, it influences curd formation and the development of complex flavors during aging.

Piimhappekääritamine is widely used globally in the food industry. Beyond dairy, it is also employed in the fermentation of vegetables, such as sauerkraut and kimchi, and in the production of sourdough bread. The specific strains of bacteria used and the fermentation conditions, including temperature and time, are carefully controlled to achieve consistent and desirable results. Understanding piimhappekääritamine is essential for food science and technology, enabling the creation of a diverse range of safe and palatable fermented foods.