In addition to providing yogurt with its unique flavor and texture, lactic acid-producing bacteria also provide which additional
benefit during food production?a. Providing xenobiotics b. Lowering the pH to kill pathogenic bacteria c. Pasteurizing milk products d. Breaking down lactose for lactose-intolerant individuals
Option b. Lowering the pH to kill pathogenic bacteria is correct answer.
Explanation:
bacterial motors are sensitive to pH. By decreasing the pH bacterial motors stops working. This was identified in a new research. But, with the weak acids and a lower internal pH they slow and ultimately stop moving (became dead).
Reference: Powell, K. Acid stops bacteria swimming. Nature (2003).
