Lactic Acid Fermentation in Humans. Man normally survives on cellular respiration. Lactic acid fermentation is an alternative pathway to produce energy under low oxygen conditions, especially due to severe straining or extreme exercising. Lactic acid fermentation happens when cells produce ATP without oxygen being present. This means only glycolysis occurs. Describes the process of lactic acid fermentation. In the absence of oxygen our muscles begin to ferment lactic acid to produce energy.


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When Does Lactic Acid Fermentation Occur?

During this time, he worked at the university of Lillewhere a local distillery asked him for advice concerning some fermentation problems. Per chance and with the badly equipped laboratory he had at that time, he was able to discover that in this distillery, two fermentations were taking place, a lactic acid one and an alcoholic one, both induced by some microorganisms.

He then continued the research on these discoveries in Pariswhere he lactic acid fermentation published his theories that presented a stable contradiction to the purely chemical version represented by Liebig and his followers. Even though Pasteur described some concepts that are still accepted nowadays, Liebig refused to accept them until his death in Chemical analysis of archeological finds showed that lactic acid fermentation fermentation uses predate the historical period, its first applications were probably a part of the Neolithic Revolution.

Since milk naturally contains lactic acid bacteriathe discovery of the fermentation process was quite evident, since it happens spontaneously at an adequate temperature.

Lactic acid fermentation - an overview | ScienceDirect Topics

Hydrogen peroxide produced by La. The muscles get deprived of oxygen, causing the cells to undertake the lactic acid pathway for lactic acid fermentation energy requirements. The result is production of lactic acid in these parts leading to stiffness or cramps.


The discomfort stays only for few days or hours eventually disappearing after a while. Fermentation of lactic acid has wide applications in the food and beverage industries.

Production of lactic acid fermentation acid is commonly carried out by the lactic acid bacteria, Lactobacillus spps. The lactobacillus species has a preference for maltose and uses the maltose phosphorylase pathway to metabolize the sugar, whereas T. The basic biochemical changes that occur in sourdough bread fermentation are 1 acidification of the dough with lactic and acetic acids produced by the lactobacilli and 2 leavening of the dough with carbon dioxide produced by the yeast and the lactobacilli.

Lactic Acid Fermentation

Typical flavor and aroma development can be traced to biochemical activities of both lactobacilli and yeasts. The chewy characteristic of sourdough bread may be due to the production of bacterial polysaccharides by the lactobacilli.

Nigerian Ogi Kenyan Uji Nigerian ogi is a smooth-textured, sour porridge with a flavor resembling that of yogurt. It is made by lactic acid fermentation of corn, sorghum, or millet. Soybeans may be added to improve nutritive value. Ogi has a solids content of about 8 percent.

The cooked gel-like porridge is known as ''pap. During this time the desirable microorganisms develop and are selected. The grain is then ground with water and filtered to lactic acid fermentation coarse particles.

After steeping, the pH should be 4. lactic acid fermentation

Optimum pH for ogi is 3. The concentration of lactic acids may reach 0. If the pH falls to 3.