Lactose is a disaccharide composed of glucose and galactose, commonly found in milk and dairy products. It plays a significant role in microbial fermentation processes.
5 Must Know Facts For Your Next Test
Lactose is hydrolyzed by the enzyme beta-galactosidase (lactase) into glucose and galactose.
Certain bacteria, such as Lactobacillus, can ferment lactose to produce lactic acid.
Lactose intolerance occurs when there is insufficient production of lactase in the small intestine.
In microbiology labs, lactose fermentation is often tested using MacConkey agar to differentiate between lactose-fermenting and non-fermenting bacteria.
E. coli is an example of a bacterium that can ferment lactose, often used as an indicator organism for fecal contamination.
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Related terms
Beta-galactosidase: An enzyme that hydrolyzes lactose into glucose and galactose.