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Rufina [12.5K]
3 years ago
9

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.
Biology
1 answer:
Alexandra [31]3 years ago
6 0

Answer: Lactic acid fermentation

Explanation:

The lactic acid fermentation can be defined as the process by which sugar is being converted into lactic acid.

There is no emission of carbon dioxide during the whole process. In case of curd formation. The bacteria convert the milk into curd and provides it a sour taste.

It is converted by help of bacteria known as Lactobacillus acidophillus. This method is very frequently in many of food processing industry.

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<em>α helix </em>is a rod like structure.<em> </em>It is a<em> right handed coil </em>of amino acid residue on a polypeptide chain, which may be 4 units or 40 units long. The coil is held together by hydrogen bond between oxygen atom in a carbonyl of one amino acid and the hydrogen atom of the amino group that is situated four residues farther along the polypeptide chain. This means that every complete turn of the helix is only 3.6 residues.

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