What is lactose fermentation?

What is lactose fermentation?

• A. A process that converts lactose into glucose and galactose
• B. A metabolic process by which bacteria convert lactose into lactic acid
• C. A method used by bacteria to produce ethanol from lactose
• D. A means of energy production in anaerobic bacteria

Answer: (B)

Lactose fermentation is primarily a metabolic process in which certain bacteria utilize lactose, a disaccharide sugar found in milk, as a fermentation substrate. During this process, bacteria enzymatically break down lactose into simpler components, primarily lactic acid, which helps them generate energy in anaerobic conditions. This is a crucial form of energy production for bacteria that thrive in environments where oxygen is limited or absent. Lactic acid bacteria, such as those in the genera Lactobacillus, Streptococcus, and Bifidobacterium, are well-known for their ability to ferment lactose. This process is integral to various applications, particularly in the dairy industry where it is responsible for the souring of milk and the production of yogurt and cheese. By focusing on the conversion of lactose specifically into lactic acid, this choice accurately captures both the biochemical reaction and the significance of lactose fermentation in microbiology.

Lactose fermentation is primarily a metabolic process in which certain bacteria utilize lactose, a disaccharide sugar found in milk, as a fermentation substrate. During this process, bacteria enzymatically break down lactose into simpler components, primarily lactic acid, which helps them generate energy in anaerobic conditions. This is a crucial form of energy production for bacteria that thrive in environments where oxygen is limited or absent.

Lactic acid bacteria, such as those in the genera Lactobacillus, Streptococcus, and Bifidobacterium, are well-known for their ability to ferment lactose. This process is integral to various applications, particularly in the dairy industry where it is responsible for the souring of milk and the production of yogurt and cheese.

By focusing on the conversion of lactose specifically into lactic acid, this choice accurately captures both the biochemical reaction and the significance of lactose fermentation in microbiology.