Lactic fermentation is a metabolic process by which glucose and other six-carbon sugars are converted into cellular energy and the metabolite lactate. This anaerobic process occurs in certain bacteria and in muscle cells when oxygen is low. Lactic fermentation is commonly used in food production, particularly in the making of yogurt, sauerkraut, pickles, and some types of cheese.
Frequency of Use: The term is used primarily in scientific and food production contexts, thus leaning towards written context, particularly in textbooks, research articles, and culinary literature. It is less common in daily spoken language.
Example Sentences:
Lactic fermentation is essential for producing yogurt from milk.
Lactic fermentation es esencial para producir yogur a partir de la leche.
During intense exercise, human muscles undergo lactic fermentation to generate energy.
Durante el ejercicio intenso, los músculos humanos pasan por la fermentación láctica para generar energía.
The process of lactic fermentation is utilized in making various fermented foods.
El proceso de la fermentación láctica se utiliza en la elaboración de diversos alimentos fermentados.
While "lactic fermentation" itself is not an idiomatic expression, it relates to concepts in food science and biology that can form part of idiomatic language in scientific discussions.
Here are related idiomatic expressions and their usages:
"He left his early fitness regime to go through 'the grind' of lactic fermentation."
Dejó su rutina de fitness temprana para pasar por 'el esfuerzo' de la fermentación láctica.
"Just as cheese benefits from lactic fermentation, our efforts in teamwork produce rich results."
Así como el queso se beneficia de la fermentación láctica, nuestros esfuerzos en equipo producen resultados ricos.
"During workouts, overcoming lactic acid buildup can feel like a rite of passage."
Durante los entrenamientos, superar la acumulación de ácido láctico puede sentirse como un rito de iniciación.
The term "lactic" comes from the Latin word "lac" which means "milk," while "fermentation" is derived from the Latin "fermentare," meaning “to leaven,” which originates from "fermentum," meaning "yeast." The term reflects the discovery that lactic acid bacteria were key to fermentation, especially in dairy products.
Lactate fermentation
Antonyms:
This comprehensive overview provides insights into "lactic fermentation," its usage, related idioms, etymology, and synonyms/antonyms.