Bacteria, like the lactobacillus acidophilus use sugar as an energy source for anaerobic cellular respiration. this process produces much less atp than aerobic respiration and does not produce carbon dioxide as a by-product. it does, however, give yogurt its sour taste and prevents other food spoiling bacteria from developing. this is a description of a) phosphorylation. b) alcohol fermentation. c) lactic acid fermentation. d) the electron transport system.