Question

The first organic acid produced by microbial fermentation

Answer 1

Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy.
The term fermentation sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leaveningof bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as insauerkraut and yogurt.
Other widely consumed fermented foods include vinegar, olives, and cheese. More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, fish, meat, or tea.

Answer 2

Answer:

The first organic acid produced by microbial fermentation is Lactic acid.It is produced by anaerobic respiration of  glucose.

Explanation:

• Fermentation is a metabolic process in which molecules are breakdown anaerobically and produces chemical changes  by action of enzymes.
• It also extract energy from molecules.
• Lactic acid is a byproduct produced by anaerobic respiration of  glucose by certain enzymes.
• Lactic acid is also produced in our guts,and in our blood deposited by  RBC cells and muscle by  Bacteria.
• The foods become toxin development ANDresistant to microbial spoilage this is a advantage of lactic acid.
• Consuming good which is prepared by lacto-fermentation  may boost brain health,heart ,boost the immune,cancer fighting,anti-inflammatory, etc