Answer :
Final answer:
Lactic acid fermentation converts pyruvate into lactate, producing NAD+ in the process. It is crucial for the sour taste of sauerkraut and yogurt.
Explanation:
Lactic acid fermentation occurs by converting pyruvate into lactate through hydride addition using the enzyme lactate dehydrogenase and producing NAD+ in the process. This process takes place in oxygen-depleted muscle and some bacteria. It is responsible for the sour taste of sauerkraut and yogurt.
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