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Vol. 12 No. 05 (2025)
International Multidisciplinary Journal for Research & Development

Articles

THE PROCESS OF LACTIC ACID FERMENTATION AND ITS IMPORTANCE

Published 2025-05-09

  • Salimova Ro'zigul

Salimova Ro'zigul
First year master`s student, Bukhara state university

Abstract

This article explores the biological process of lactic acid fermentation, detailing its biochemical mechanisms and types. It discusses the wide-ranging significance of lactic acid fermentation in food production, human physiology, gut health, and industrial applications. The process not only supports anaerobic energy production in cells but also enables the preservation and flavor enhancement of fermented foods. Its applications in biotechnology and agriculture highlight its ongoing importance in both traditional and modern contexts.

Keywords

lactic acid fermentation, anaerobic respiration, lactic acid bacteria, fermented foods, homolactic fermentation, heterotactic fermentation, industrial fermentation, food preservation.

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References

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