Souring
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Souring is a food preparation technique that causes a physical and chemical change in food by exposing it to an acid. This acid can be added explicitly, or can be produced within the food itself by a
Lemon juice is a natural fruit-based acid.
Turkish yoghurt
Lactobacillus
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Lactobacillus is a genus of gram-positive bacteria within the Lactobacillaceae family. Members of the genus are aerotolerant anaerobes or microaerophilic, rod-shaped, and do not form endospores. Until
Souring
…acid. This acid can be added explicitly (e.g., vinegar, lemon juice, lime juice, etc.), or can be produced within the food itself by a microbe, such as Lactobacillus. Souring is similar to pickling or fermentation, but souring typically occurs in minutes or hours, while pickling and fermentation can take a much…
Vaginal squamous cell with normal vaginal microbiota versus bacterial vaginosis on Pap stain. Normal vaginal microbiota (left) is predominantly rod-shaped Lactobacilli, whereas in bacterial vaginosis (right) there is an overgrowth of bacteria, which can be of various species.
Dental caries