... amount of lactic acid in the medium and thebuffering ca pacity of the medium are known. Theamount of undissociated lactic acid is then furtherrelated to the total amount of lactic acid LaHtotandthe ... ingredients, e.g., acid- ification, curdling and production of flavour com-pounds, and (ii) inhibition of the outgrowth of microbial pathogens and spoilage organisms.The antimicrobial potential of LAB ... depend on the concen-trations of undissociated lactic acid [LaH] and hydro-gen io ns [H+], originating from the lactic acid produced by the micro-organism. Transition of theexponential growth...