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

The correct answer is lactic acid fermentation

Explanation:

There are two types of respiration aerobic and anaerobic respiration. In anaerobic respiration, there are also two types of lactic acid fermentation and alcoholic fermentation.

In anaerobic respiration, the only 2 ATP is formed while in aerobic respiration 36 to 38 ATP is formed. In lactic acid fermentation lactic acid is produced and CO2 is not produced as the by-product.

In yogurt lactic acid bacteria do lactic acid fermentation and produce lactic acid which gives sour taste and acidic nature to yogurt and prevent it from spoiling bacteria. So the right answer is lactic acid fermentation.

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