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
There are two types of respiration aerobic and anaerobic respiration. In anaerobic respiration, there are also two types of lactic acid fermentation and alcoholic fermentation.
In anaerobic respiration, the only 2 ATP is formed while in aerobic respiration 36 to 38 ATP is formed. In lactic acid fermentation lactic acid is produced and CO2 is not produced as the by-product.
In yogurt lactic acid bacteria do lactic acid fermentation and produce lactic acid which gives sour taste and acidic nature to yogurt and prevent it from spoiling bacteria. So the right answer is lactic acid fermentation.
As human has about 350 olfactory receptors and subtypes work in various conditions allowing us to sense about 10,000 doors. All senses of smell and tastes merge at the back of the throat.
As you taste something before smelling it the smell lingers on inside in the nose which makes you smell it. As both the smell and taste are chemoreceptors which means both have chemically same sensing environments.
In addition, the division of taste receptors within the nose coordinate with activities, although humans can distinguish between the tastes from the smells of the objects.
Working together to create a perception of flavor through the nasal passage.
