Lactic Acid

Microorganisms

How to make lactic acid and uses of agriculture

It is also called Microorganisms and it also says lactic acid He also has a name EM1

How to make lactic acid

Some people call him Mother culture

Its bacteria (organic culture) 

By the way, it is used in many things such as cosmetic etc. But the use of which we are now going to mention is in the crops. The demand for this technology is increasing in the world We'll let you know how you can make it, If you want to benefit from it, read our article

organic vegetables
With EM1

Microbiology

Cellular Respiration is made up of three stages. The first stage is glycolysis and the word glycolysis means the splitting of sugar. Then during this process a six-carbon molecule is broken in half. After the six-carbon molecule is broken in half it forms two three carbon molecules. The second stage is the Citric Acid Cycle and the two molecules of pyruvic acid, the fuel that remains after glycolysis, is not ready for the citric acid cycle.

Also, the pyruvic acid must be converted to a form that the citric acid cycle can use. Next, the citric acid cycle finishes extracting the energy of the sugar by dismantling the acetic acid molecules. Afterwards the acetic acid joins a four-carbon molecule that later forms a six-carbon product called citric acid. Then two Co2 molecules eventually exit as a waste product. The third stage is the Electron Transport the chains are built into the inner membranes of the mitochondria. Those chains pump hydrogen ions across the inner mitochondrial membrane. The pumping causes the ions to become more concentrated on one side of the membrane than on the other side. The results of cellular respiration are that glycolysis and the citric acid cycle each contribute 2 ATP by directly making it.

lactic acid fermentation

Lacto-fermentation is a way of preserving vegetables with naturally occurring lactobacillus bacteria and salt. This ends up turning the sugar in the vegetables into lactic acid and preserves the vitamins and enzymes in the vegetables as well as rendering them more digestible and keeping them for future eating.

This differs from fermenting with yeast, such as in wine and beer making, where the sugar turns into alcohol. And this differs from pickles made with vinegar, more useful with mass production than home preserving and lacking the probiotic benefits.

what is lactic acidosis

The Lacto-fermentation environment has two stages:

First stage - salt brine kills off bacteria, changes the solution to a pH 3, and produces lactic acid.

To process foods for lacto-fermentation, you first wash and then cut or shred the vegetable, like cabbage, and layer it with kosher salt at a rate of 2 teaspoons per pound of cabbage, packing it down as you go with a wooden pounder to remove the air bubbles. This helps bruise the cabbage further and lets the salt enter and draw out the cabbage liquid.

How to improve em1 technology 

Then you put a weight on top of the cabbage to keep it submerged in the liquid coming out of it and mixing with the salt to make brine. If you don't have enough liquid from the cabbage to cover, add a brine made from 1 teaspoon salt to one cup of water. Make sure the water you use for fermenting does not contain chlorine, fluoride, or chloramines, because they will affect the fermenting process. Keeping the cabbage submerged keeps it out of reach of any molds or fungus or any harmful bacteria. These cannot live in the salty brine. Put the jar in a warm place in your kitchen, such as on top of the refrigerator. This then starts stage 2.

Second stage - Lactobacillus blooms and grows in a salty, moist, anaerobic, dark, room temperature environment. The lactobacillus spore was already in the vegetables when it growing in the field. You do not need to add any culture to start the fermentation. The lactobacillus uses up any leftover oxygen in the solution as well as turns any remaining sugar in the vegetables into lactic acid.

Lactic acid uses

Taste your sauerkraut daily, noting when it starts to fizz, then put into the refrigerator and keep tasting until it is sour enough to your taste buds. Then you can eat it. It will last a long time in the refrigerator and keep getting sourer. It's up to you when you want to eat it. Then start a new batch the same way, this time add a bit of the juice brine from this batch.
HOw to make Microorganisms
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