How does the fermentation of lactose and glucose overwhelm alkaline products?

The fermentation of lactose and glucose results in the production of acids, which effectively lowers the pH of the medium. When these sugars are fermented by microorganisms, they produce end products such as lactic acid, acetic acid, and other organic acids. As the concentration of these acids increases, the overall pH of the environment decreases, creating a more acidic condition.

This acidic environment can overwhelm alkaline products, which are typically formed by the breakdown of amino acids or peptones into basic compounds like ammonia. The production of acids from sugar fermentation can counteract the alkalinity in the system, tipping the balance towards a more acidic state. This phenomenon is essential in various microbiological processes and helps to control the growth of certain bacteria while promoting the growth of others that prefer acidic conditions.

In summary, the accurate answer focuses on the critical role of acid production from the fermentation process in driving down pH, thus overriding any alkaline products that may be present.