Lactic acid is found in sour. Medical search. Frequent questions

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Anatomy17

Taste Buds Tongue Chorda Tympani Nerve Milk Glossopharyngeal Nerve Fruit Rumen Reticulum Pharynx Feces Gastrointestinal Contents Intestines Crop, Avian Vagina Gastrointestinal Tract Cells, Immobilized Cecum

Organisms53

Lactobacillus Lactobacillaceae Lactobacillales Leuconostoc Pediococcus Prunus Lactobacillus plantarum Lactococcus Lactococcus lactis Lactobacillus acidophilus Lactobacillus delbrueckii Lactobacillus brevis Streptococcus thermophilus Citrus Lactobacillus casei Bifidobacterium Streptococcaceae Lactobacillus fermentum Streptococcus Weissella Oenococcus Gram-Positive Asporogenous Rods Lactobacillus reuteri Gram-Positive Cocci Bacteria Cacao Lactobacillus helveticus Acetobacter Enterococcus faecalis Propionibacterium Gram-Positive Bacteria Streptococcus mutans Humulus Rhizopus Listeria Enterococcus Tropaeolum Abiotrophia Lactobacillus rhamnosus Yeasts Triticum Streptococcus bovis Cattle Enterococcaceae Veillonella Rats, Sprague-Dawley Eichhornia Cereals Enterococcus faecium Capparis Listeria monocytogenes Escherichia coli Actinomycetaceae

Diseases10

Taste Disorders Acidosis, Lactic Tooth Erosion Acidosis Deglutition Disorders Dental Plaque Vaginosis, Bacterial Hyperoxaluria Alkalosis, Respiratory Polyploidy

Chemicals and Drugs74

Lactic Acid Citric Acid Lactates Acetic Acid Acids Hydrochloric Acid RNA, Ribosomal, 16S Bacteriocins Sodium Chloride Quinine DNA, Ribosomal Food Preservatives Culture Media L-Lactate Dehydrogenase Monocarboxylic Acid Transporters DNA, Bacterial Nisin Sucrose Acid Sensing Ion Channels Sodium Glutamate Saliva, Artificial Lactate Dehydrogenases Sweetening Agents Carboxylic Acids Sodium Acetate Waste Products Phospholipase C beta Sodium Lactate Glucose Food Additives Polymers Fatty Acids, Volatile TRPP Cation Channels Protons Bacterial Proteins F-Box Proteins Butanones Formates Biodegradable Plastics TRPM Cation Channels Malates Pyruvates Fructose Carbon Dioxide D-Aspartic Acid Xylose Epithelial Sodium Channels Starch Calcium Channels Acetates Propionates Receptors, Cell Surface Pyruvic Acid Fructans Lactose Toxaphene Propylene Glycol Resins, Synthetic Phenformin Benzaldehydes Receptors, G-Protein-Coupled Dental Cements Ammonia Siloxanes Sodium RNA, Bacterial Industrial Waste Polyglycolic Acid Ampyrone Suppositories Polyesters Plastics Calcium Phosphates Anti-Bacterial Agents

Analytical, Diagnostic and Therapeutic Techniques and Equipment20

Sequence Analysis, DNA Culture Media Colony Count, Microbial Bioreactors Denaturing Gradient Gel Electrophoresis Refrigeration Feminine Hygiene Products Genetic Engineering DNA Fingerprinting Random Amplified Polymorphic DNA Technique Bacterial Typing Techniques Fluoroscopy Polymerase Chain Reaction Spectroscopy, Electron Energy-Loss Bacterial Load Food Analysis Virus Inactivation Sequence Alignment Cluster Analysis Fractionation, Field Flow

Psychiatry and Psychology6

Taste Taste Threshold Taste Perception Food Preferences Temperament Smell

Phenomena and Processes43

Taste Fermentation Taste Threshold Hydrogen-Ion Concentration Dental Enamel Solubility Antibiosis Phylogeny Ecotype Anaerobiosis Carbohydrate Metabolism Species Specificity Aerobiosis Glycolysis Protons Base Sequence Temperature Cold Temperature Genome, Bacterial Acid-Base Equilibrium Corrosion Amino Acid Sequence Microbial Viability Stimulation, Chemical Base Composition Stereoisomerism Smell Genes, rRNA Decarboxylation Microbial Interactions Biodiversity Time Factors Bacterial Adhesion Gene Expression Regulation, Bacterial Bacterial Load Biota Genes, Bacterial Hot Temperature Muscle Fatigue Metabolism Biofilms Virus Inactivation Polyploidy Biomass

Disciplines and Occupations3

Food Microbiology Industrial Microbiology Biotechnology

Anthropology, Education, Sociology and Social Phenomena1

DNA Fingerprinting

Technology, Industry, Agriculture49

Candy Food Microbiology Probiotics Cheese Bread Cultured Milk Products Food Preservation Milk Industrial Microbiology Food Preservatives Wine Meat Products Silage Yogurt Food Packaging Saliva, Artificial Food Handling Sweetening Agents Food Additives Polymers Bioreactors Fruit Flour Food Storage Food Industry Biodegradable Plastics Biotechnology Condiments Dairy Products Food Technology Molasses Animal Feed Food-Processing Industry Soy Milk Triticum Resins, Synthetic Beer Nanocomposites Fish Products Dental Cements Food Analysis Siloxanes Cereals Polyglycolic Acid Synbiotics Meat Polyesters Food Contamination Plastics

Information Science5

Molecular Sequence Data Phylogeny Base Sequence Amino Acid Sequence Video Recording

Health Care14

Food Microbiology Ecotype Waste Products Temperature Cold Temperature Biodegradation, Environmental Garbage Biodiversity Biota Hot Temperature Industrial Waste Food Contamination Cluster Analysis Biomass

Geographicals1

Anatomy Organisms Diseases Chemicals and Drugs Analytical, Diagnostic and Therapeutic Techniques and Equipment Psychiatry and Psychology Phenomena and Processes Disciplines and Occupations Anthropology, Education, Sociology and Social Phenomena Technology, Industry, Agriculture Information Science Health Care Geographicals

Lactic Acid Lactobacillus Lactobacillaceae Taste Lactobacillales Taste Buds Leuconostoc Pediococcus Fermentation Taste Threshold Prunus Citric Acid Lactates Candy Lactobacillus plantarum Lactococcus Taste Perception Lactococcus lactis Taste Disorders Hydrogen-Ion Concentration Food Microbiology Lactobacillus acidophilus Tongue Acetic Acid Lactobacillus delbrueckii Lactobacillus brevis Streptococcus thermophilus Citrus Acids Chorda Tympani Nerve Dental Enamel Solubility Lactobacillus casei Bifidobacterium Streptococcaceae Probiotics Cheese Hydrochloric Acid RNA, Ribosomal, 16S Bacteriocins Bread Lactobacillus fermentum Antibiosis Acidosis, Lactic Cultured Milk Products Sodium Chloride Quinine Food Preservation Sequence Analysis, DNA DNA, Ribosomal Milk Streptococcus Industrial Microbiology Weissella Food Preservatives Molecular Sequence Data Culture Media Wine L-Lactate Dehydrogenase Oenococcus Phylogeny Gram-Positive Asporogenous Rods Ecotype Food Preferences Monocarboxylic Acid Transporters DNA, Bacterial Colony Count, Microbial Meat Products Nisin Tooth Erosion Lactobacillus reuteri Sucrose Acid Sensing Ion Channels Silage Gram-Positive Cocci Yogurt Food Packaging Sodium Glutamate Saliva, Artificial Lactate Dehydrogenases Food Handling Sweetening Agents Carboxylic Acids Sodium Acetate Waste Products Anaerobiosis Carbohydrate Metabolism Bacteria Mongolia Species Specificity Aerobiosis Cacao Phospholipase C beta Sodium Lactate Acidosis Glucose Food Additives Glycolysis Polymers Bioreactors Lactobacillus helveticus

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