The acid resistance of the lactobacilli enables them to continue growing during natural lactic acid fermentations, even when the pH value has dropped too low for other lactic acid bacteria to grow.

Question

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This statement is true. Lactobacilli are known for their acid resistance, which allows them to continue growing and producing lactic acid even when the pH value drops to levels that would inhibit the growth of other lactic acid bacteria. This ability is important for natural lactic acid fermentations like those used to create sourdough bread, yogurt, and other fermented foods.

The Acid Resistance of the Lactobacilli Enables Them to Continue