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[[File:Homolactic heterolactic.JPG|thumb|upright=2.5|Homolactic and Heterolactic pathways <ref name="Effects on Food Properties">[https://books.google.com/books?id=6SLB1j0rX78C&pg=PA76&lpg=PA76&dq=what+is+obligatory+facultatively+heterofermentative&source=bl&ots=6E4DB8Px_X&sig=PXZTNO4fB3ifCF_qAl5_I4euKmk&hl=en&sa=X&ei=Z-10VZqvFIWyggTInIHYBw&ved=0CCsQ6AEwAw#v=onepage&q=what%20is%20obligatory%20facultatively%20heterofermentative&f=false Fermentation: Effects on Food Properties. Bhavbhuti M. Mehta, Afaf Kamal-Eldin, Robert Z. Iwanski. CRC Press, Apr 12, 2012. Pg 76,77.]</ref>]]
All metabolism by Lactobacillus, including growth, will require sugar to be consumed and lactate (lactic acid) to be produced. Two categories of metabolism exist, ''homolactic'' and ''heterolactic''. In summary, ''homolactic'' fermentation produces only lactic acid, while ''heterolactic'' fermentation produce lactic acid, CO2, and ethanol/acetic acid <refname="Todar">[http://textbookofbacteriology.net/lactics_2.html Todar's Online Texbook of Bacteriology. Kenneth Todar, PhD. Retrieved 05/06/2015.]</ref>.
====Homolactic====