Frequently Asked Questions
Homofermentative lactobacilli occur in the 3rd stage of lacto-fermentation, producing the all-important lactic acid which is crucial, preserving lacto-fermented foods, and keeping them safe. Read more about homofermentative lactobacilli in the Microbial Step-by-Step article.
Transport and Metabolism of Lactose, Glucose, and Galactose in Homofermentative Lactobacilli – Pub Med
Did you know...
Cultured and fermented foods are still eaten around the world – sauerkraut and kefir in Europe; and Kimchi throughout Asia.
—Modern Cultured Food
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