The energy released is stored in two ATP molecules and several NADH molecules. However, since there is no oxygen available to run the electron transfer chain, the energy of NADH cannot be transferred to ATP. Like any form of fermentation this process is inferior to cellular respiration in generating energy. Bacteria digest lactose in the milk by lactic acid fermentation producing lactic acid which giving milk that sour taste after a person leaves milk out of for a while. Muscle cells in the human body also ferments, only if it can’t get oxygen, producing lactic acids. If the lactic acid builds up musclecramps will occur.
Lactic acid bacteria are the primary group of organisms involved in sauerkraut fermentation.
The end products of a normal kraut fermentation are lactic acid along with smaller amounts of acetic and propionic acids, a mixture of gases of which carbon dioxide is the principal gas, small amounts of alcohol and a mixture of aromatic esters.
The rapidity of the fermentation is correlated with the concentration of salt in the brine and its temperature.
Fermentation, or ethylidene lactic acid, was isolated by K. Scheele (Trans.
It may be prepared by the lacticfermentation of starches, sugars, gums, andc., the sugar being dissolved in water and acidified by a small quantity of tartaric acid and then fermented by the addition of sour milk, with a little putrid cheese.
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