Editing Lactic acid fermentation (section)

=== Food ===
Lactic acid fermentation is used in many areas of the world to produce foods that cannot be produced through other methods.<ref name="tempeh">{{cite web |url=http://www.tempeh.info/fermentation/lactic-acid-fermentation.php |title=Lactic acid fermentation |website=Tempeh.info |publisher=TopCultures bvba |access-date=2010-01-09 |archive-url=https://web.archive.org/web/20100429154257/http://www.tempeh.info/fermentation/lactic-acid-fermentation.php |archive-date=2010-04-29 |url-status=dead }}</ref><ref name="microbio">{{cite web |url=http://www.microbiologyprocedure.com/industrial-microbiology/lactic-acid-fermentation.htm |title=Lactic acid fermentation |website=Microbiologyprocedure.com |access-date=2010-01-09 |url-status=dead |archive-url=https://web.archive.org/web/20090802172900/http://www.microbiologyprocedure.com/industrial-microbiology/lactic-acid-fermentation.htm |archive-date=2009-08-02 }}</ref> The most commercially important [[genus]] of lactic acid-fermenting bacteria is ''[[Lactobacillus]]'', though other bacteria and even [[yeast]] are sometimes used.<ref name="tempeh" /> Two of the most common applications of lactic acid fermentation are in the production of yogurt and sauerkraut.

==== Pickles====
{{Main|Pickling|Silage}}
Pickling in brine is a very common way to use lactic acid fermentation to aid in the preservation of food. Lactic acid bacteria (LAB) already exists as part of the natural flora in most vegetables, so by creating a selective environment of oxygen-poor brine, LAB will dominate in growth and convert sugars to lactic acid.

Silage fermentation uses the same principle of creating an anaerobic environment. Different types of LAB will produce different types of silage fermentation.<ref>{{cite journal | vauthors = Yang J, Cao Y, Cai Y, Terada F | title = Natural populations of lactic acid bacteria isolated from vegetable residues and silage fermentation | journal = Journal of Dairy Science | volume = 93 | issue = 7 | pages = 3136–45 | date = July 2010 | pmid = 20630231 | doi = 10.3168/jds.2009-2898 | doi-access = free }}</ref> 

===== Kimchi=====
{{main article|Kimchi}}
[[Kimchi]] also uses lactic acid fermentation.<ref>{{cite journal | vauthors = Steinkraus KH | title = Lactic acid fermentation in the production of foods from vegetables, cereals and legumes | journal = Antonie van Leeuwenhoek | volume = 49 | issue = 3 | pages = 337–48 | date = September 1983 | pmid = 6354083 | doi = 10.1007/BF00399508 | publisher = Antonie van Leeuwenhoek Journal | s2cid = 28093220 }}</ref>

===== Sauerkraut=====
{{main article|Sauerkraut}}
Lactic acid fermentation is also used in the production of [[sauerkraut]]. The main type of bacteria used in the production of sauerkraut is of the genus ''[[Leuconostoc]]''.<ref name="fao1" /><ref name="kraut1">{{cite web |url=http://www.jlindquist.net/generalmicro/324sauerkraut.html |title=Sauerkraut Fermentation |year=1999 |publisher=[[University of Wisconsin–Madison]] |access-date=2010-01-09 |archive-url=https://web.archive.org/web/20100618233038/http://jlindquist.net/generalmicro/324sauerkraut.html |archive-date=2010-06-18 |url-status=live }}</ref>

As in yogurt, when the acidity rises due to lactic acid-fermenting organisms, many other [[pathogen]]ic microorganisms are killed. The bacteria produce lactic acid, as well as simple alcohols and other [[hydrocarbon]]s. These may then combine to form [[ester]]s, contributing to the unique flavor of sauerkraut.<ref name="fao1" />

====Fermented fish====
{{main|Fermented fish}}
In some Asian cuisines, fish is traditionally fermented with rice to produce lactic acid that preserves the fish. Examples of these dishes include [[burong isda]] of the [[Philippine cuisine|Philippines]]; [[narezushi]] of [[Japanese cuisine|Japan]]; and [[pla ra]] of [[Thai cuisine|Thailand]]. The same process is also used for shrimp in the Philippines in the dish known as [[balao-balao]].<ref>{{cite journal |last1=Kanno |first1=Tomomi |last2=Kuda |first2=Takashi |last3=An |first3=Choa |last4=Takahashi |first4=Hajime |last5=Kimura |first5=Bon |title=Radical scavenging capacities of saba-narezushi, Japanese fermented chub mackerel, and its lactic acid bacteria |journal=LWT – Food Science and Technology |year=2012 |volume=47 |issue=1 |pages=25–30 |doi=10.1016/j.lwt.2012.01.007 |doi-access=free }}</ref><ref>{{cite book |last1=Olympia |first1=Minderva S.D. |chapter=Fermented Fish Products in the Philippines|title=Applications of Biotechnology to Traditional Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Development |date=1992 |publisher=National Academy Press |pages=131–139 |isbn=978-0-309-04685-5 |chapter-url=https://books.google.com/books?id=21IrAAAAYAAJ&pg=PA131}}</ref><ref name="sanchez2008">{{cite book|first1=Priscilla C.|last1= Sanchez|title =Philippine Fermented Foods: Principles and Technology|chapter =Lactic-Acid-Fermented Fish and Fishery Products|publisher =University of the Philippines Press|year =2008|page=264|isbn = 978-971-542-554-4|chapter-url =https://books.google.com/books?id=smfr-KYgtWkC&pg=PT10}}</ref>

==== Sour beer====
{{main article|Lambic|Berliner Weisse}}
Lactic acid is a component in the production of [[sour beer]]s, including [[Lambic]]s and [[Berliner Weisse]]s.<ref>{{cite web |last=Nummer |first=Brian A. |title=Brewing With Lactic Acid Bacteria |url=http://morebeer.com/articles/brewing_with_lactic_acid_bacteria |publisher=MoreFlavor Inc. |access-date=2 October 2013 |archive-url=https://web.archive.org/web/20131004213631/http://morebeer.com/articles/brewing_with_lactic_acid_bacteria |archive-date=4 October 2013 |url-status=dead }}</ref>

==== Yogurt====
{{main article|Yogurt}}
The main method of producing [[yogurt]] is through the lactic acid fermentation of milk with harmless bacteria.<ref name="tempeh" /><ref name="yogurt">{{cite web|url=http://www.milkfacts.info/Milk%20Processing/Yogurt%20Production.htm|title=Yogurt Production|date=2006-12-29|website=Milk Facts|access-date=2010-01-09|archive-url=https://web.archive.org/web/20100115235852/http://www.milkfacts.info/Milk%20Processing/Yogurt%20Production.htm|archive-date=2010-01-15|url-status=dead}}</ref> The primary bacteria used are typically ''[[Lactobacillus bulgaricus]]'' and ''[[Streptococcus thermophilus]]'', and United States as well as European law requires all yogurts to contain these two cultures (though others may be added as probiotic cultures).<ref name="yogurt" /> These bacteria produce lactic acid in the milk culture, decreasing its [[pH]] and causing it to congeal. The bacteria also produce compounds that give yogurt its distinctive flavor. An additional effect of the lowered pH is the incompatibility of the acidic environment with many other types of harmful bacteria.<ref name="tempeh" /><ref name="yogurt" />

For a [[probiotic]] yogurt, additional types of bacteria such as ''[[Lactobacillus acidophilus]]'' are also added to the culture.<ref name="yogurt" />