Alcoholic and Lactic Acid Fermentation in Food – A Primer

We eat plenty of fermented foods here in the U.S. Alcoholic and lactic acid fermentation are the primary types of food fermentation. Here's how they differ.

Frontiers Bacterial and Fungal Dynamics During the Fermentation Process of Sesotho, a Traditional Beer of Southern Africa

Generalized scheme for the fermentation of glucose to lactic acid

Fermented Foods - “The flavorful space between fresh and rotten.”

Foods, Free Full-Text

The Science of Lactic Acid Fermentation (Lacto-fermentation) - The Japanese Food Lab

Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile - ScienceDirect

Screening lactic acid bacteria and yeast strains for soybean paste fermentation in northeast of China - Li - 2023 - Food Science & Nutrition - Wiley Online Library

Lactic Acid vs. Alcoholic Fermentation, Process & Examples - Video & Lesson Transcript

Glucose assimilation rate determines the partition of flux at pyruvate between lactic acid and ethanol in Saccharomyces cerevisiae - Lane - 2023 - Biotechnology Journal - Wiley Online Library