Multiple Choice
Under anaerobic conditions, which molecule is most commonly produced in human muscle cells as a result of fermentation?
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8. Respiration
Fermentation & Anaerobic Respiration
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Which of the following is a commercial use for lactic acid fermentation?
A
Brewing beer
B
Production of yogurt
C
Winemaking
D
Baking bread
Verified step by step guidance1
Understand the concept of lactic acid fermentation: Lactic acid fermentation is a biological process where glucose or other sugars are converted into cellular energy and the byproduct lactic acid. This process occurs in certain bacteria and animal cells under anaerobic conditions (absence of oxygen).
Identify the products of lactic acid fermentation: The main product of lactic acid fermentation is lactic acid, which is used in various commercial applications, particularly in food production.
Analyze the options provided: Brewing beer, winemaking, and baking bread primarily rely on alcoholic fermentation, which produces ethanol and carbon dioxide, not lactic acid. These processes involve yeast rather than bacteria that perform lactic acid fermentation.
Focus on yogurt production: Yogurt is made using bacteria such as *Lactobacillus* and *Streptococcus*, which perform lactic acid fermentation. The lactic acid produced during fermentation gives yogurt its tangy flavor and helps thicken the milk proteins.
Conclude that the correct answer is 'Production of yogurt,' as it directly involves lactic acid fermentation, unlike the other options listed.
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