Lactic fermentation: Lactic fermentation, or lacto-fermentation, is a mode of anaerobic energy production that occurs in animal cells in the absence of oxygen. It is a transformation of sugar that induces the formation of lactic acid. This transformation is one of the oldest food preservation processes. This process has long been used for a wide variety of foods: cabbage, carrots, parsnips, beets, cucumbers, pickles, onions, etc. Island...
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