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ACM 1.04 – Acids Promoted by Fermentation and Roast

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Acids Promoted by Fermentation and Roast Acetic and lactic acid are two byproducts of fermentation. When vegetables are fermented in a sealed environment away from oxygen, it’s usually the lactic acid bacteria that predominate. This is very noticeable in sauerkraut and kimchi. Most vegetables are covered in what’s called lactic acid bacteria (LAB), which is also […]

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