Translations:Conserves lactofermentées/47/en : Différence entre versions

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This acidity neutralises the rotting process. When the environment is acidic enough (approx. pH 4), the lactic acid bacteria are also inhibited. The product becomes stable, which allows for long term storage of up to several months and sometimes even years.
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This acidity neutralises the rotting process. When the medium is acidic enough (approx. pH 4), the lactic acid bacteria are also inhibited. The product becomes stable, which allows for long term storage of up to several months and sometimes even years.

Version actuelle datée du 17 mai 2018 à 13:34

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Définition du message (Conserves lactofermentées)
Cette acidité neutralise le développement de la putréfaction. Lorsque le milieu devient suffisamment acide (pH autour de 4), les bactéries lactiques sont elles-mêmes inhibées. Le produit devient stable, ce qui permet une longue conservation de plusieurs mois voir années.
TraductionThis acidity neutralises the rotting process. When the medium is acidic enough (approx. pH 4), the lactic acid bacteria are also inhibited. The product becomes stable, which allows for long term storage of up to several months and sometimes even years.

This acidity neutralises the rotting process. When the medium is acidic enough (approx. pH 4), the lactic acid bacteria are also inhibited. The product becomes stable, which allows for long term storage of up to several months and sometimes even years.