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.
Among the given options <u>Easy digestibility
</u> is a characteristic of fermented foods.
Answer: Option B
<u>Explanation:</u>
Fermentation is a process discovered by our ancestors to keep our food preserved for a longer duration. Easy digestible that is the major characteristic of the fermented food as they have more probiotic content. Actually in this process the food gets enriched with bio-active compounds.
Fermentation helps in providing beneficiary microorganisms which help in easy digestion of food materials. It causes significant modification in the food to cause bio chemical changes. Conversion of milk, wine, bread are some of the products obtained due to fermentation.
