When making yogurt, bacteria and milk are mixed together and set in a warm area. The container is sealed and no gasses are allowed to enter the container. After 24 hours the container is opened, and there is still no gas. Upon tasting the mixture there is a tart flavor. What type of respiration were the bacteria most likely carrying out?
A.
photosynthesis
B.
alcoholic fermentation
C.
lactic acid fermentation
D.
aerobic cellular respiration
Answers: 2
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