The Question is from neet-zoology microbes-in-human-welfare , and it was created by the author T HARITHA

Question

During bread making, the characteristic 'sourdough' flavor is primarily due to the production of which acid by heterofermentative lactic acid bacteria?

T HARITHA · Accepted Answer

## CORE INFORMATION
✓ **Answer**: C
## CONCEPT FRAMEWORK
 **Primary Concept**: Fermentation by lactic acid bacteria
 **Related Topics**: Sourdough bread making, heterofermentative metabolism, organic acids
 **Prerequisites**: Understanding of bacterial metabolism, types of fermentation.
## SOLUTION PATHWAY
**Given Information**:
  The question asks about the acid responsible for the sourdough flavor produced by heterofermentative lactic acid bacteria during bread making.
  Heterofermentative bacteria produce a variety of acids through fermentation.
**Method & Steps**:
 1. Identify the type of bacteria involved: Heterofermentative lactic acid bacteria.
  Reasoning:  The question specifies heterofermentative bacteria, which are known for producing a mixture of acids during fermentation, unlike homofermentative bacteria that primarily produce lactic acid.
 2. Determine the acids produced by heterofermentative lactic acid bacteria:
  Working: Heterofermentative lactic acid bacteria utilize the pentose phosphate pathway to metabolize sugars. This pathway produces lactic acid and other acids, such as acetic acid, as byproducts.
  Key Point:  The mix of lactic and acetic acid contributes significantly to the characteristic tangy flavor of sourdough.
 3. Identify the acid(s) responsible for the sourdough flavor:
  Result: Lactic acid and acetic acid are the primary acids responsible for the characteristic sourdough flavor.
  Verification:  The characteristic sour taste of sourdough bread is a well-known consequence of the production of these two acids during fermentation.
 ## OPTION ANALYSIS
A :x: Propionic acid is produced by some bacteria, but it's not the primary contributor to sourdough flavor.
B :x: Butyric acid has a rancid, unpleasant odor and is not associated with the desirable sourdough flavor.
C ✓: Lactic acid and acetic acid are the main acids produced by heterofermentative lactic acid bacteria in sourdough, giving it its characteristic sour taste.
D :x: Formic acid is not a major product of heterofermentative lactic acid bacteria in sourdough fermentation.
 ## LEARNING AIDS
 **Common Mistakes**:
  1.Confusing homofermentative and heterofermentative fermentation: Remembering that heterofermentative bacteria produce a variety of acids, not just lactic acid, is crucial.
  2.Focusing on only one acid:  Sourdough flavor is a complex blend; understanding the contribution of both lactic and acetic acids is essential.
 **Quick Tips**:
  1.Remember that heterofermentative means 'mixed acid fermentation'.
  2.Associate the sour taste of sourdough with the presence of lactic and acetic acids.

T HARITHA · Answer

Propionic acid

T HARITHA · Answer

Butyric acid

T HARITHA · Answer

The correct Option is "Lactic acid and Acetic acid"

T HARITHA · Answer

Formic acid

NEET Zoology Microbes in Human Welfare MCQs

Select Topic

Question Tags

Question Tags

NEET Subjects

Our Bots

Company