Bacteria Fermentations of 2025
- Best Choice
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VDM VerlagLactic Acid Fermentation by Immobilized Bacteria: Identification of important factors that influence the performance of lactic acid production
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LAP LAMBERT Academic PublishingLactic acid bacteria fermentation: starter culture development: Harnessing the fermentation potential of lactic acid bacteria
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CallistoFermentation for Beginners: The Step-by-Step Guide to Fermentation and Probiotic Foods
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Cutting Edge CulturesKefir Soda Starter Culture Bubbly Probiotic Fermented Beverage Cutting Edge Cultures 4 Pack 8g Make Fizzy Fermentation Beneficial Bacteria Drinks Lactobacillus Delbrueckii Bifidum Longum Boulardii
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Robert RoseMouthwatering Sauerkraut Fermentation Made Easy!: Master an Ancient Art of Preservation, Grow Your Own Probiotics, Supercharge Your Gut Health
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Rockridge PressDIY Fermentation: Over 100 Step-By-Step Home Fermentation Recipes
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Agate SurreyThe Microbiome Connection: Your Guide to IBS, SIBO, and Low-Fermentation Eating
9.3 clearly written8.0 Instruction8.0 worth the moneyWhy we love it
Loaded with detailed information on gut microbiome and SIBO.
Clear, concise, and easy to read for beginners.
Written by reputable GI doctors from Cedars Sinai.
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Hobby HomebrewHobby Homebrew Lalvin VP41 DRY MALOLACTIC BACTERIA Viniflora Oenos Wine Fermentation Treatment Bacteria (Treats 66 gal)
Main highlights- Oenococcus Oeni strain manufactured by Lallemand. One pack is sufficient to treat 66 Gallons.
- Mellows red wines and adds buttery notes to whites and converts harsh malic acid to soft lactic acid
- Lallemand | LalVin VP41 | Dry Malolactic Bacteria | 2.5 g Packet for increased richness and complexity
- In red wines increased spicy, cherry and red fruit flavors have been noted. Red and white wines fermented with VP41 have increased richness and complexity.
- Direct innoculation after alcoholic fermentation, can be added after first or second racking or even later
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LAP LAMBERT Academic PublishingEwe's milk proteins hydrolysis during probiotic bacteria fermentation: OVINE MILK PROTEINS SYSTEM AND THEIR TRANSFORMATIONS BY HYDROLYSIS AND FERMENTATION DURING THE MANUFACTURE OF YOGHURT
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LAP Lambert Academic PublishingLactic Acid Bacteria: Blessing for fermentation industry