You are watching: Which is a commercial use for lactic acid fermentation?
Hello mate. Thanks for asking this question. Your answer is => fermentation is an important process based on the anaerobic respiration mainly carried out by Lactobaccilus and Yeast. During this process, hexose sugar I. e. Glucose or Fructose is converted into Lactic acid or ethyl alcohol with an evolvation of
is responsible for the pores occuring in the final product. When more pores are made , then , the anaerobic respiration stops and aerobic respiration starts durle to the entry of
in the product through those pores. Now lets take a view on the commercial uses of this fermentation process =>1) Yogurt =>yogurt is a most famous product known to us which is nothing but the Fermented Milk. 2) Alcoholic beverages =>alcohol industry as we all know, is a day to day growing industry in which the alcoholic beverages are the final products of fermentation of grains , water with Yeast. 3) Pickles =>many commercial vegetables like cucumbers and fruits like mangoes undergo fermentation to form pickles as well as vinegar. 4) Bread =>bread is a final product of fermentation of Dough when treated with Yeast in absence of oxygen. 5) Gasohol Fuels =>it is a final product when we add alchols like ethyl alcohol and methyl alcohol with Gasoline.
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Lactic acid fermentation is a type of anaerobic Respiration. In which the lactose sugar or hexose sugar is converted into the Lactic acid. By using the bacteria lactobascillus and in presence of enzymes lactate dehydrogenase. This process is generally occurs during formation of the curd, AND other milk products. However in other the accumulation of Lactic acid in muscle causes fatigue.