Lactic Acid Bacteria in Fermented Foods Uses Hybrid Metabolism, Scientists Find
University of California, Davis and Rice University researchers discovered a previously unknown energy metabolism in lactic acid bacteria, essential in creating fermented foods. The species Lactiplantibacillus plantarum was found to have used a single pathway that "simultaneously blends features" of fermentation and respiration in the primarily fermentative microbe.
Source: natureworldnews.com