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Lactic acid fermentation converts pyruvate into lactate, producing NAD+ in the process. It is crucial for the sour taste of sauerkraut and yogurt.
Lactic acid fermentation occurs by converting pyruvate into lactate through hydride addition using the enzyme lactate dehydrogenase and producing NAD+ in the process. This process takes place in oxygen-depleted muscle and some bacteria. It is responsible for the sour taste of sauerkraut and yogurt.
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