A vinegar flavor
The fermentation of food is the breakdown of the food molecules, anaerobically.
Explanation:
Usually, anaerobic bacteria or yeast are able to break down molecules like glucose in the absence of oxygen because their main cellular respiration metabolic chain is glycolysis. The pyruvate that is formed at the end of glycolysis is readily converted to lactic acid by the cells before being excreted by the cells. This is why fermented food tastes sour like vinegar. Sourness is a general characteristic of acids.
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They use a formula and that formula is
People/Land Area=Population Density
The theory of endosymbiosis suggests that a<span> primitive aerobic prokaryote was engulfed by a larger anaerobic prokaryote. C
HOPE THIS HELPS! ^_^</span>