Lactose6 is attacked by the lactic-acid bacteria and by them is changed to lactic acid.
Under these conditions the lactic-acid type continues in the ascendancy as usual.
This is followed by an enormous increase, caused by the rapid growth of the lactic-acid type.
It is also important to note that the lactic-acid ferment is not so sensitive to hydrochloric acid as the acetic-acid ferment.
Where acid is developed as a result of the growth of the lactic-acid bacteria, the gas-producing species do not readily thrive.
Consequently, when lactic-acid fermentation is once developed a comparatively large amount of HCl is required to arrest it.
Storch has described a lactic-acid form in a sample of tallowy butter that was able to produce this disagreeable odor.
This emphasizes the importance of the by-products of the acid fermentation other than the lactic-acid.
lactic acid n.
A syrupy, water-soluble liquid existing in three isomeric forms: one in muscle tissue and blood as a result of anaerobic glucose metabolism, a second in sour milk and wines, and a third used in foods, beverages, and pharmaceuticals.
|lactic acid |
A syrupy, water-soluble organic acid produced when milk sours or certain fruits ferment. It is also produced in the body during the anaerobic metabolism of glucose, as in muscle tissue during exercise, where its buildup can cause cramping pains. A synthetic form of lactic acid is used as a flavoring and preservative, in dyeing and textile printing, and in pharmaceuticals. Chemical formula: C3H6O3.