Question

Q1) The most important heterofermenting bacteria for food applications are

a. Lactobacillus plantarum which can act at very low pH
b.Leuconostoc species
c. Pediococcus which can metabolize proteins
d. Lb. bulgaricus which metabolizes fats to flavors in dairy products
e. yeasts and molds

Answer 1

The most important heterofermenting bacteria for food applications are Lactobacillus plantarum, Leuconostoc species, and Pediococcus.

Step-by-step explanation:

The most important heterofermenting bacteria for food applications are Lactobacillus plantarum, Leuconostoc species, and Pediococcus. Lactobacillus plantarum can act at very low pH, Leuconostoc species are commonly used in the fermentation of vegetables and dairy products, and Pediococcus can metabolize proteins. While Lb. bulgaricus is commonly used in the fermentation of dairy products, it does not metabolize fats to flavors in dairy products. Finally, yeasts and molds also play a significant role in food applications, although they are not bacteria.

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