lactic bacteria

The milk is fermented by indigenous lactic bacteria of the buffalo milk.

Its natural fermentation provides different strains of indigenous lactic bacteria involved in each fermentation.

P008 is a phage specific to Lactococcus lactis, an acid lactic bacterium used in the first stage of making cheese.

Sulguni is produced only of natural ingredients: normalized cow milk by clotting by rennet with pure cultures of lactic bacteria.

In the meantime, natural lactic bacteria, or culture, grew in the cream, consuming the lactose or milk sugars, and converting them to lactic acid.

"It was really just unpasteurized fresh cream," Ms. Hooper said, "All of the natural lactic bacteria just gave it this wonderful nutty flavor."

As with all of these archaic breads, it was highly digestible and nutritious because the ferments were never pure strains like they are today, but included lactic bacteria which also gave the bread good flavour.

While Pasteur did notice an acid reduction in wine with the lactic bacteria, he didn't link that process to a consumption of malic by the bacteria but rather assumed it was just tartrate precipitation.