Lactic acid fermentation is the key process in sauerkraut production and the creation of other fermented foods where bacteria convert sugars to acids.
Lactic acid fermentation is the chemical process that occurs in sauerkraut production, where Lactobacillus bacteria on the cabbage convert sugars to lactic acid in the absence of oxygen, giving sauerkraut its sour taste.
This process is essential in the production of various fermented foods like yogurt and pickles, where bacteria play a crucial role in converting sugars into acids and other byproducts.
Lactic acid fermentation also takes place in mammalian red blood cells and muscles during oxygen depletion, aiding in energy production.
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