Question

Uses of lactobacilli Fermentation​

Answer 1

Explanation:

also can survive, because they tolerate acid well. ... The basic biochemical changes that occur in sourdough bread fermentation are (1) acidification of the dough with lactic and acetic acids produced by the lactobacilli and (2) leavening of the dough with carbon dioxide produced by the yeast and the lactobacilli

Answer 2

Answer:

Lactic acid bacteria perform an essential role in the preservation and production of wholesome foods. The lactic acid fermentations are generally inexpensive, and often little or no heat is required in their preparation, making them fuel efficient as well. Foods fermented with lactic acid play an important role in feeding the world's population on every continent.

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