FOOD TECHNOLOGY

Detailed explanation-1: -Kimchi, sauerkraut, pickles, sourdough bread and yogurt are all fermented foods created using the method called lactic acid fermentation.

Detailed explanation-2: -Lactic acid is generated as a byproduct of this reaction, which is what gives this type of fermentation its name. One well-known example of lactic acid fermentation occurs during the production of yogurt by Lactobacillus bacteria. It is the lactic acid generated during this process that gives the yogurt a sour flavor.

Detailed explanation-3: -Yogurt is well known as a type of fermented milk that contains lactic acid–producing bacteria (LAB) and provides nutritional benefits for human health in improving gastrointestinal function and increasing longevity (1, 2). Certain LAB are typically used in yogurt fermentation, such as Lactobacillus delbrueckii ssp.

Detailed explanation-4: -In addition, lactic acid bacteria serve to improve the yogurt’s storability. As acid is produced during the fermentation, the yogurt becomes acidic, which suppresses the proliferation of undesirable putrefactive (i.e., decaying) bacteria and pathogens. This is why yogurt stays good longer than milk.