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student101
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How does the absense of catalase cause lactic acid fermentation by bacteria? Also, what coenzymes/cytochromes do lactic acid-producing bacteria not have that may cause them to anaerobic?
student101 said:How does the absense of catalase cause lactic acid fermentation by bacteria?
student101 said:Also, what coenzymes/cytochromes do lactic acid-producing bacteria not have that may cause them to anaerobic?
Lactic acid fermentation is a metabolic process in which glucose is converted into lactic acid. It occurs in the absence of oxygen and is commonly used by bacteria, fungi, and human muscle cells to produce energy.
Lactic acid fermentation serves as a way for cells to produce energy without the presence of oxygen. It is also used in the production of certain foods, such as yogurt and sauerkraut, and in the production of some industrial chemicals.
While both lactic acid fermentation and alcoholic fermentation involve the breakdown of glucose, they differ in the end product. Lactic acid fermentation produces lactic acid, while alcoholic fermentation produces ethanol and carbon dioxide.
Lactic acid fermentation is used in food production to preserve and flavor foods. It also helps to break down complex carbohydrates, making them more easily digestible and increasing the nutritional value of foods.
Yes, lactic acid fermentation has been linked to various health benefits. It can aid in digestion, improve gut health, and boost the immune system. Fermented foods also contain probiotics, which are beneficial bacteria that can improve overall health.