THE PROCESS OF LACTIC ACID FERMENTATION AND ITS IMPORTANCE

Аннотация

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.