Final answer:
Lactic acid fermentation is used to produce sour cream and pickles, along with other foods like cheese and yogurt, by converting sugars into lactic acid which acts as a preservative and gives these foods their distinct sour taste.
Step-by-step explanation:
The type of fermentation used to produce foods such as sour cream and pickles is known as lactic acid fermentation. This process is carried out by beneficial bacteria which convert sugars found in milk and vegetables into lactic acid. Foods like cheese, yogurt, and sauerkraut are also produced using this method. Specifically, bacteria such as Lactobacillus are used for fermenting milk into yogurt and Leuconostoc mesenteroides for souring vegetables to create sauerkraut and pickles.
Lactic acid fermentation not only helps in preserving these foods by lowering the pH to a level where harmful microbes cannot survive but also imparts a distinct sour taste which is characteristic of fermented foods. The acidity produced through this fermentation is beneficial as it becomes a natural preservative, ensuring the safety and longevity of the food products.
Fermented foods have been a part of human history for thousands of years, providing not just preservation but also unique flavors and health benefits from the fermentation process.