How to use in-sentence of “Lactic acid”:
– Several lactic acid bacteria are pathogens: they cause infectious diseases.
– Two of the most common applications of lactic acid fermentation are in the production of yogurt and sauerkraut.
– Both independently described the chemical structure of the lactic acid molecule.
– With a difference of some years, each of them described the chemical structure of the lactic acid molecule as we know it today.
– The blend of fatty acids in mammalian skin, together with lactic acid and pyruvic acid, are distinctive.
– These bacteria produce lactic acid in the milk culture, decreasing its pH and causing it to congeal.
– The lactose in the milk becomes lactic acid when it is fermented.
Example sentences of “Lactic acid”:
– They produce inactive lactic acid and are used mainly for making fermented vegetables, mashes, beer, and wort.
– Rivella is a soft drink from Switzerland, created by Robert Barth in 1952, which is produced from milk whey, and therefore includes ingredients such as lactose, lactic acid and minerals.
– Per chance and with the badly equipped laboratory he had at that time, he discovered that in this distillery, two fermentations were taking place, a lactic acid one and an alcoholic one, both induced by microorganisms.
– During lactic acid fermentation, the number of lactic acid bacteria increase.
– Otto Fritz Meyerhof was a GermanyGerman doctor and chemical changes in lactic acid in muscles.
– It can also be used to make the amino acid alanine and can be converted into ethanol or lactic acid by fermentation.
– This is an important function because lactic acid builds up in muscle tissue.
- They produce inactive lactic acid and are used mainly for making fermented vegetables, mashes, beer, and wort.
- Rivella is a soft drink from Switzerland, created by Robert Barth in 1952, which is produced from milk whey, and therefore includes ingredients such as lactose, lactic acid and minerals.
- Per chance and with the badly equipped laboratory he had at that time, he discovered that in this distillery, two fermentations were taking place, a lactic acid one and an alcoholic one, both induced by microorganisms.
– Conservation of legumes with lactic acid has a long history.
– Conversely, a wetter and warmer starter has more bacterial activity and less yeast growth, with more lactic acid relative to acetic acid.
– Sometimes a small amount of lactic acid is used in brewing.
– Even if Pasteur didn’t find every detail of this process, he still discovered the main mechanism of how the microbial lactic acid fermentation works.