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In homolactic fermentation, one molecule of glucose is ultimately converted to two molecules of lactic acid. Heterolactic fermentation, by contrast, yields carbon dioxide and ethanol in addition to lactic acid, in a process called the phosphoketolase pathway. [1]
These lactic acid bacteria can carry out either homolactic fermentation, where the end-product is mostly lactic acid, or heterolactic fermentation, where some lactate is further metabolized to ethanol and carbon dioxide [18] (via the phosphoketolase pathway), acetate, or other metabolic products, e.g.: C 6 H 12 O 6 → CH 3 CHOHCOOH + C 2 H 5 ...
In homolactic fermentation, 2 ATP molecules are made when one glucose molecule (produced by digesting complex carbohydrates) is converted to 2 lactic acid molecules, [10] only 1 ⁄ 15 of what aerobic respiration provides. [11] The process will also halt before all available carbohydrates are used, as the acidity ends up inhibiting all bacteria.
The efficiency of lactic acid bacteria cryopreservation is not consistent and may lead to cell death. Lactobacillus delbrueckii subsp. bulgaricus has adapted to defend against cold stress. The way most cells react to the cold is by changing the fluidity of the cellular membrane, but this particular bacterium has acquired different tactics to ...
The lactic acid bacteria (LAB) are either rod-shaped (), or spherical (), and are characterized by an increased tolerance to acidity (low pH range).This aspect helps LAB to outcompete other bacteria in a natural fermentation, as they can withstand the increased acidity from organic acid production (e.g., lactic acid).
This process results in very little lactic acid production. Sometimes in Russia double fermentation is used, with the initial step producing an exceptionally sour product, which is then "corrected" by adding 30-50% more fresh cabbage and fermenting the mix again.
In the heterolactic pathway, it produces lactic acid as well as ethanol and carbon dioxide. [7] Lactic acid fermentation is relatively inefficient. The waste products lactic acid and ethanol have not been fully oxidized and still contain energy, but it requires the addition of oxygen to extract this energy. [8]
Pathway by which glucose is converted to lactic acid as a means of energy production. L. acidophilus is a homofermentative anaerobic microorganism, meaning it only produces lactic acid as an end product of fermentation; and that it can only ferment hexoses (not pentoses) by way of the EMP pathway (glycolysis). [5]
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