What conclusions can you draw about the process that creates sauerkraut? a the process is aerobic. b the process is anaerobic. c one of the products could be lactic acid. d the process takes place in the cells' mitochondria.

The process is anaerobic and One of the products could be lactic acid are considered as conclusions about Sauerkraut production.

Option B and C

Explanation:

The primary phase of sauerkraut maturation includes anaerobic microorganisms, which is the reason the destroyed cabbage and salt should be pressed in a water/air proof holder.

At this stage, the encompassing condition isn't acidic, just cabbagey. The microscopic organisms, generally Leuconostoc species, produce carbon dioxide and lactic acid as the end products.

In the long run, the conditions inside the container become unreasonably acidic for these microscopic organisms to endure and they cease to exist, supplanted with microorganisms that can more readily deal with the acidic conditions, for example, Lactobacillus species.