In addition to providing yogurt with its unique flavor and texture, lactic acid-producing bacteria also provide which additional benefit during food production? a. Providing xenobiotics b. Lowering the pH to kill pathogenic bacteria c. Pasteurizing milk products d. Breaking down lactose for lactose-intolerant individuals

Option b. Lowering the pH to kill pathogenic bacteria is correct answer.

Explanation:

bacterial motors are sensitive to pH. By decreasing the pH bacterial motors stops working. This was identified in a new research. But, with the weak acids and a lower internal pH they slow and ultimately stop moving (became dead).

Reference: Powell, K. Acid stops bacteria swimming. Nature (2003).