FOOD PROCESSING AND PRESERVATION
FERMENTATION
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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In the cheese-and yogurt-making industry, organisms produce lactic acid, which ends up ____ the food product.
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spoiling
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flavoring
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energizing
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None of the above
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Explanation:
Detailed explanation-1: -One exception to this is observed in Lactobacillus casei and Lactobacillus faecalis, which use a malic enzyme (malate dehydrogenase) to metabolize l-malic acid to pyruvate. l-Lactate dehydrogenase then acts on pyruvate to produce l-lactic acid.
Detailed explanation-2: -Lactic acid bacteria are the main bacteria used to produce lactic acid and among these, Lactobacillus spp. have been showing interesting fermentation capacities.
Detailed explanation-3: -Lactic acid fermentation is a metabolic process by which glucose or other six-carbon sugars (also, disaccharides of six-carbon sugars, e.g. sucrose or lactose) are converted into cellular energy and the metabolite lactate, which is lactic acid in solution.
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