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2 definitions found
 for Lactic fermentation
From The Collaborative International Dictionary of English v.0.48 :

  Lactic \Lac"tic\, a. [L. lac, lactis, milk: cf. F. lactique. See
     Lacteal, and cf. Galactic.] (Physiol. Chem.)
     Of or pertaining to milk; procured from sour milk or whey;
     as, lactic acid; lactic fermentation, etc.
     [1913 Webster]
     Lactic acid (Physiol. Chem.), a sirupy, colorless fluid,
        soluble in water, with an intensely sour taste and strong
        acid reaction. There is one center of optical activity,
        and this results in the observation of three isomeric
        modifications all having the formula C3H6O3; one is
        dextrorotatory (L-lactic acid), the other levorotatory
        (D-lactic acid), and the third an optically inactive
        mixture of the first two (DL-lactic acid); chemically it
        is 2-hydroxypropanoic acid. Sarcolactic acid or
        paralactic acid occurs chiefly in dead muscle tissue,
        while ordinary lactic acid (DL-lactic acid) results from
        fermentation, such as the fermentation of milk by lactic
        acid bacteria. The two acids are alike in having the same
        constitution (expressed by the name ethylidene lactic
        acid), but the latter is optically inactive, while
        sarcolactic acid rotates the plane of polarization to the
        right. The third acid, ethylene lactic acid, accompanies
        sarcolactic acid in the juice of flesh, and is optically
     Lactic+ferment,+an+organized+ferment+({Bacterium+lacticum">Lactic ferment, an organized ferment ({Bacterium lacticum
        or Bacterium lactis), which produces lactic
        fermentation, decomposing the sugar of milk into carbonic
        and lactic acids, the latter, of which renders the milk
        sour, and precipitates the casein, thus giving rise to the
        so-called spontaneous coagulation of milk.
     Lactic fermentation. See under Fermentation.
        [1913 Webster +PJC]

From The Collaborative International Dictionary of English v.0.48 :

  Fermentation \Fer`men*ta"tion\ (f[~e]r`m[e^]n*t[=a]"sh[u^]n), n.
     [Cf. F. fermentation.]
     1. The process of undergoing an effervescent change, as by
        the action of yeast; in a wider sense (Physiol. Chem.),
        the transformation of an organic substance into new
        compounds by the action of a ferment[1], whether in the
        form of living organisms or enzymes. It differs in kind
        according to the nature of the ferment which causes it.
     Note: In industrial microbiology fermentation usually refers
           to the production of chemical substances by use of
           [1913 Webster +PJC]
     2. A state of agitation or excitement, as of the intellect or
        the feelings.
        [1913 Webster]
              It puts the soul to fermentation and activity.
                                                    --Jer. Taylor.
        [1913 Webster]
              A univesal fermentation of human thought and faith.
                                                    --C. Kingsley.
        [1913 Webster]
     Acetous fermentation or Acetic fermentation, a form of
        oxidation in which alcohol is converted into vinegar or
        acetic acid by the agency of a specific fungus ({Mycoderma
        aceti) or series of enzymes. The process involves two
        distinct reactions, in which the oxygen of the air is
        essential. An intermediate product, acetaldehyde, is
        formed in the first process. 1. C2H6O + O [rarr] H2O +
     Note: Alcohol. Water. Acetaldehyde. 2. C2H4O + O [rarr]
     Note: Acetaldehyde. Acetic acid.
     Alcoholic fermentation, the fermentation which saccharine
        bodies undergo when brought in contact with the yeast
        plant or Torula. The sugar is converted, either directly
        or indirectly, into alcohol and carbonic acid, the rate of
        action being dependent on the rapidity with which the
        Torul[ae] develop.
     Ammoniacal fermentation, the conversion of the urea of the
        urine into ammonium carbonate, through the growth of the
        special urea ferment. CON2H4 + 2H2O = (NH4)2CO3
     Note: Urea. Water. Ammonium carbonate.
           [1913 Webster]
     Note: Whenever urine is exposed to the air in open vessels
           for several days it undergoes this alkaline
     Butyric fermentation, the decomposition of various forms of
        organic matter, through the agency of a peculiar
        worm-shaped vibrio, with formation of more or less butyric
        acid. It is one of the many forms of fermentation that
        collectively constitute putrefaction. See Lactic
     enzymatic fermentation or Fermentation by an unorganized
     ferment. Fermentations of this class are purely chemical
        reactions, in which the enzyme acts as a simple catalytic
        agent. Of this nature are the decomposition or inversion
        of cane sugar into levulose and dextrose by boiling with
        dilute acids, the conversion of starch into dextrin and
        sugar by similar treatment, the conversion of starch into
        like products by the action of diastase of malt or ptyalin
        of saliva, the conversion of albuminous food into peptones
        and other like products by the action of
        pepsin-hydrochloric acid of the gastric juice or by the
        ferment of the pancreatic juice.
     Fermentation theory of disease (Biol. & Med.), the theory
        that most if not all, infectious or zymotic disease are
        caused by the introduction into the organism of the living
        germs of ferments, or ferments already developed
        (organized ferments), by which processes of fermentation
        are set up injurious to health. See Germ theory.
     Glycerin fermentation, the fermentation which occurs on
        mixing a dilute solution of glycerin with a peculiar
        species of schizomycetes and some carbonate of lime, and
        other matter favorable to the growth of the plant, the
        glycerin being changed into butyric acid, caproic acid,
        butyl, and ethyl alcohol. With another form of bacterium
        ({Bacillus subtilis) ethyl alcohol and butyric acid are
        mainly formed.
     Lactic fermentation, the transformation of milk sugar or
        other saccharine body into lactic acid, as in the souring
        of milk, through the agency of a special bacterium
        ({Bacterium lactis of Lister). In this change the milk
        sugar, before assuming the form of lactic acid, presumably
        passes through the stage of glucose. C12H22O11.H2O -->
     Note: Hydrated milk sugar. Lactic acid.
           [1913 Webster]
     Note: In the lactic fermentation of dextrose or glucose, the
           lactic acid which is formed is very prone to undergo
           butyric fermentation after the manner indicated in the
           following equation: 2C3H6O3 (lactic acid) --> C4H8O2
           (butyric acid) + 2CO2 (carbonic acid) + 2H2 (hydrogen
     Putrefactive fermentation. See Putrefaction.
        [1913 Webster]

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