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The byproduct of ATP production is lactic acid. The lactic acid curdles the milk that then separates to form curds, which are used to produce cheese and whey. Curdling the milk is not the bacterium's only role in cheese production.
Since the optimum activity of many laccases is in the acidic pH range, we hypothesise that the structure of stirred fermented milk gels can be improved in a post-processing step, i.e. after fermentation, by the laccase-catalysed modification of proteins.