Indicate whether each of the following statements is true or false. Rewrite the underlined phrase to make a false statement true.


______Sauerkraut production involves the alcoholic fermentation of cabbage.

Verified step by step guidance

1. Identify the type of fermentation involved in sauerkraut production.
2. Understand that sauerkraut production involves lactic acid fermentation, not alcoholic fermentation.
3. Recognize that lactic acid bacteria, such as Lactobacillus, are responsible for the fermentation process in sauerkraut.
4. Rewrite the statement to reflect the correct type of fermentation: 'Sauerkraut production involves the lactic acid fermentation of cabbage.'
5. Determine the truth value of the original statement: The statement is false because it incorrectly states 'alcoholic fermentation' instead of 'lactic acid fermentation.'

Key Concepts

Fermentation Types

Fermentation is a metabolic process that converts sugars to acids, gases, or alcohol in the absence of oxygen. There are two main types: alcoholic fermentation, which produces ethanol and carbon dioxide, and lactic acid fermentation, which produces lactic acid. Understanding these types is crucial for distinguishing processes like sauerkraut production, which primarily involves lactic acid fermentation.

Lactic Acid Bacteria

Lactic acid bacteria (LAB) are a group of bacteria that ferment sugars into lactic acid. They play a vital role in the production of fermented foods, including sauerkraut, by creating an acidic environment that preserves the food and enhances its flavor. Recognizing the role of LAB is essential for understanding the fermentation process in sauerkraut.

Sauerkraut Production Process

The production of sauerkraut involves shredding cabbage and mixing it with salt, which draws out water and creates a brine. This environment promotes the growth of lactic acid bacteria, leading to lactic acid fermentation. This process not only preserves the cabbage but also develops its characteristic tangy flavor, contrasting with alcoholic fermentation.