To explain: Why would the degrading of lactic acid by another bacterial species is a problem during food preservation.
Introduction: Fermentation is an ancient process of food preparation, in which the complex food molecules are broken down into simple molecules, by the enzymes produced by microorganisms like yeast and bacteria. Effervescence and heat are evolved during the fermentation process. The foods like curd, wine, beer, bread, and yogurt are prepared by fermentation.
Explanation of Solution
Lactic acid bacteria like Lactobacillus known to increase the shelf life of foods like cheese, yogurt, and pickles. Lactobacillus produces bacteriocins, the substance that can kill bacteria. Therefore, Lactobacillus itself is used as a food preservative. Degrading lactic acid bacteria by other bacteria is challenging since the bacteriocins produced by it destroys other bacteria. However, lactic acid bacteria can be controlled by the enzyme lysozyme.
Want to see more full solutions like this?
Chapter 10 Solutions
MICROBIOLOGY F/HEALTH SCIENCES
- Human Anatomy & Physiology (11th Edition)BiologyISBN:9780134580999Author:Elaine N. Marieb, Katja N. HoehnPublisher:PEARSONBiology 2eBiologyISBN:9781947172517Author:Matthew Douglas, Jung Choi, Mary Ann ClarkPublisher:OpenStaxAnatomy & PhysiologyBiologyISBN:9781259398629Author:McKinley, Michael P., O'loughlin, Valerie Dean, Bidle, Theresa StouterPublisher:Mcgraw Hill Education,
- Molecular Biology of the Cell (Sixth Edition)BiologyISBN:9780815344322Author:Bruce Alberts, Alexander D. Johnson, Julian Lewis, David Morgan, Martin Raff, Keith Roberts, Peter WalterPublisher:W. W. Norton & CompanyLaboratory Manual For Human Anatomy & PhysiologyBiologyISBN:9781260159363Author:Martin, Terry R., Prentice-craver, CynthiaPublisher:McGraw-Hill Publishing Co.Inquiry Into Life (16th Edition)BiologyISBN:9781260231700Author:Sylvia S. Mader, Michael WindelspechtPublisher:McGraw Hill Education