Lactic acid fermentation
Lactic acid fermentation
Series of interconnected biochemical reactions.
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Readers' pathsAug 2026 – Oct 2026
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Lactic acid
Organic acid.
14%
Pickling
Procedure of preserving food in brine or vinegar.
13%
Fermentation
Metabolic redox process producing energy in the absence of oxygen.
9.4%
Lactic acid bacteria
Order of bacteria.
6.8%
Sauerkraut
Finely sliced and fermented cabbage.
6.3%
Kimchi
Korean side dish of fermented vegetables.
6.2%
Kumis
Fermented dairy product made of mare milk.
5.3%
Lactobacillus
Genus of bacteria.
4.4%
Silage
Fermented fodder preserved by acidification.
4.1%
Lactate dehydrogenase
Class of enzymes.
3.4%
Readers come from
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Pickled cucumber
Small pickled and fermented cucumber.
19%
Sauerkraut
Finely sliced and fermented cabbage.
17%
Menma
Japanese condiment made from fermented bamboo shoots.
10%
Lactic acid
Organic acid.
8.4%
Fermentation
Metabolic redox process producing energy in the absence of oxygen.
8.2%
Lactic acid bacteria
Order of bacteria.
3.8%
Glycolysis
Series of interconnected biochemical reactions.
3.1%
Calpis
Japanese uncarbonated soft drink.
2.8%
Lactobacillus
Genus of bacteria.
2.5%
Sushi
Japanese dish with vinegared rice.
2.3%