Caused by lactic acid bacteria. Can be detected by smell.

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Multiple Choice

Caused by lactic acid bacteria. Can be detected by smell.

Lactic acid bacteria ferment sugars to lactic acid, which lowers the food’s pH and gives a distinct sour aroma. This sour smell is a practical cue that lactic acid bacteria are active, signaling fermentation rather than gas production or fat rancidity. Gassy descriptions point to gas-forming organisms, rancid to lipid oxidation, and freezing isn’t a smell. So the odor associated with this microbial activity is sour.

Lactic acid bacteria ferment sugars to lactic acid, which lowers the food’s pH and gives a distinct sour aroma. This sour smell is a practical cue that lactic acid bacteria are active, signaling fermentation rather than gas production or fat rancidity. Gassy descriptions point to gas-forming organisms, rancid to lipid oxidation, and freezing isn’t a smell. So the odor associated with this microbial activity is sour.

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