Acteria, like the Lactobacillus acidophilus use sugar as an energy source for anaerobic cellular respiration. This process produces much less ATP than aerobic respiration and does not produce carbon dioxide as a by-product. It does, however, give yogurt its sour taste and prevents other food spoiling bacteria from developing. This is a description of

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Hester

Biology

16 August, 12:16

Acteria, like the Lactobacillus acidophilus use sugar as an energy source for anaerobic cellular respiration. This process produces much less ATP than aerobic respiration and does not produce carbon dioxide as a by-product. It does, however, give yogurt its sour taste and prevents other food spoiling bacteria from developing. This is a description of

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Arely Glover · Answer 1

The correct answer is lactic acid fermentation.

Lactic acid fermentation refers to a metabolic procedure by which glucose and other six-carbon sugars, like lactose or sucrose are transformed into cellular energy and the metabolite lactic acid that is a lactate in solution.

It is an anaerobic fermentation reaction, which takes place in certain kinds of bacteria and animal cells, like muscle cells.