What does Lactobacillus delbrueckii ferment?

Lactobacillus delbrueckii is a type of lactic acid bacterium that specifically ferments glucose and other sugars primarily into lactic acid. This process is a form of fermentation that occurs anaerobically, meaning it takes place in the absence of oxygen. Lactobacillus delbrueckii is widely used in the production of various dairy products, such as yogurt and cheese, where the conversion of lactose (the sugar found in milk) into lactic acid plays a crucial role in developing flavor and texture.

The focus on glucose as a substrate highlights this bacterium's role in contributing to the acidity and preservation of food and beverages, particularly in sour beer production, where it helps impart sourness by producing lactic acid. The other options reference fermentation of different compounds or processes that are not characteristic of this specific bacterium's metabolic pathways.