Bacteria, like the Lactobacillus acidophilus use sugar as an energy source for anaerobic cellular respiration. This process prod
uces 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 a. phosphorylation. b. alcohol fermentation. c. the electron transport system. d. lactic acid fermentation.
The right answer to this question is option D. lactic acid fermentation.
Explanation:
When we think of the ways of producing energy, it's very common to think of humans, because we are humans, but there are other ways of getting energy/producing it. For example, as mentioned on the question, there are some organisms that don't need much ATP and don't need oxygen to do it too, so what they do is anaerobic cellular respiration. This process uses less ATP and it's worth the work. The question mentions, too, the yogurt, and as we know, yogurt is made by the process of fermentation, and by that, option d is the best option for this question.
The limit to how large any given population could be is defined by the concept of " carrying capacity". It refers to the fact that in nature populations grow much faster than resources do, and this impose a limit to population sizes (if there is no enough nutrition sources, the number of individual can not go up).
