Transformation of sugars into lactic acid by beneficial bacteria without oxygen.
A biochemical process where lactic acid bacteria (such as Lactobacillus) convert sugars into lactic acid in the absence of oxygen.
Lactic fermentation is an anaerobic process where lactic acid bacteria break down simple sugars to produce lactic acid as a metabolic byproduct.
Preserves food naturally, improves digestibility, increases nutrient bioavailability, and promotes intestinal health.
Consume fermented foods regularly (a small serving daily) to nourish your intestinal microbiome.
Lactic fermentation transforms foods into live, nutrient-rich superfoods with probiotics and bioavailable nutrients.
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