In food industries, several types of fungi and bacteria are forced into ..... environments in order to transform milk into cheese and yogurt, soybeans into soy sauce, and cabbage into sauerkraut.

FERMENTATION

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Question [CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]

In food industries, several types of fungi and bacteria are forced into ____ environments in order to transform milk into cheese and yogurt, soybeans into soy sauce, and cabbage into sauerkraut.

A	anaerobic
B	aerobic
C	Either A or B
D	None of the above

Explanation:

Detailed explanation-1: -Answer and Explanation: The products of fermentation depend on the type of organism carrying out the process. Yeasts are used to produce e. wine, beer, and bread with alcohol fermentation.

Detailed explanation-2: -In lactic acid fermentation, pyruvate from glycolysis changes to lactic acid. This type of fermentation is carried out by the bacteria in yogurt, and by your own muscle cells. In alcoholic fermentation, pyruvate changes to alcohol and carbon dioxide. This type of fermentation is carried out by yeasts and some bacteria.

Detailed explanation-3: -It produces carbon dioxide and lactic and acetic acids, which quickly lower the pH, thereby inhibiting development of undesirable microorganisms that might destroy crispness. The carbon dioxide produced replaces the air and facilitates the anaerobiosis required for the fermentation.

There is 1 question to complete.

FOOD TECHNOLOGY

FOOD PROCESSING AND PRESERVATION

FERMENTATION