Chapter 16.1, Problem 4RQ

Summary Introduction

To review:

The following: 

1. The contribution of acid fermentation in the formation of a variety of cheese.

2. The role of different kinds of metabolism performed by different microbial species.

Introduction:

Acid fermentation is a type of fermentation that involves the lowering of the pH (potential of hydrogen) of the substrate. It provides preservation by inhibiting the growth of unwanted microbes, as most of the bacteria function at neutral conditions. Acid fermentation contributes to the formation of different types of cheese.