Question

The product of cabbage fermentation by {Leuconostoc mesenteroides is:}

• A. ( {Tempeh} )
• B. ( {Natto} )
• C. ( {Sauerkraut} )
• D. ( {Miso} )

Hint:

Fermentation is a natural preservation method that enhances flavor, texture, and nutritional value of food products like sauerkraut, kimchi, and yogurt.

Answer 1

The Correct Option is C

The fermentation of cabbage by the bacterium {Leuconostoc mesenteroides} produces sauerkraut. This is a process of lactic acid fermentation where the sugars in the cabbage are converted to lactic acid, preserving the cabbage and giving it its characteristic tangy flavor. {Leuconostoc mesenteroides} plays a key role in initiating the fermentation process by producing carbon dioxide and lactic acid, which create an anaerobic environment suitable for subsequent fermentation by other lactic acid bacteria.