Bacteria, like the Lactobacillus acidophilus use sugar as an energy source for anaerobic cellular respiration. This process produces much less ATP than aerobic respiration and does not produce carbon dioxide as a by-product. It does, however, give yogurt its sour taste and prevents other food spoiling bacteria from developing. This is a description of A) phosphorylation. B) alcohol fermentation. C) lactic acid fermentation. D) the electron transport system.