Homologous gene
Homolactic fermentation is a type of fermentation process that results in the production of lactic acid as the sole end product. This process is carried out by certain types of bacteria, such as those in the genus Lactobacillus and Streptococcus, and is used in the production of many fermented foods and beverages.
Process[edit | edit source]
In homolactic fermentation, one molecule of glucose is converted into two molecules of lactic acid. This process is an example of anaerobic respiration, as it does not require oxygen. The conversion of glucose to lactic acid is a two-step process. First, glucose is converted to pyruvate via the process of glycolysis. Then, pyruvate is converted to lactic acid by the enzyme lactate dehydrogenase.
Applications[edit | edit source]
Homolactic fermentation is used in the production of many fermented foods and beverages, including yogurt, sauerkraut, and kimchi. It is also used in the production of sourdough bread, where the lactic acid produced by the bacteria gives the bread its distinctive sour taste.
In addition to its use in food production, homolactic fermentation is also used in the production of bioplastics, specifically polylactic acid (PLA). PLA is a biodegradable plastic that is used in a variety of applications, including packaging, textiles, and medical devices.
See also[edit | edit source]
References[edit | edit source]
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