Lactic acid fermentation is the anaerobic conversion of a sugar source to lactic acid. Commercially, this is typically achieved through metabolic pathways of Lactic Acid Bacteria (LAB) species, but yeast (and even humans!) are also capable of producing lactic acid.
Some food and beverage products that are commonly produced through lactic acid fermentation include:
- Dairy products (yogurt, cheese, kefir)
- Fermented vegetables (sauerkraut, pickles, kimchi)
- Kombucha (also undergoes some alcoholic fermentation)
- Vinegar