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- Which of the following is a useful application of lactate fermentation? Yogurt production Beer brewing Winemaking BreadmakingWhich of the following statements regarding fermentation is FALSE? disaccharides such as lactose must be hydrolyzed into monosaccharides before they can be broken down further ethanol can be a product of fermentation fermentation of glucose requires the enzyme glucase fernentation of lactose requires the enzyme lactase fermentation of sucrose requires the enzyme sucrase fermentation sometimes produces a gasWhat is the definition of fermentation? Why not try anaerobic respiration?
- Fermentation will occur under anaerobic conditions only Sometimes the condition is temporary, resulting in lactic acid fermentation Once an oxygen debt has been repaid, fermentation will stop under anoxic conditions only Sometimes the condition is temporary, resulting in lactic acid fermentation Once an oxygen debt has been repaid, fermentation will stop under anoxic or anaerobic conditions Sometimes the condition is temporary, resulting in lactic acid fermentation Once an oxygen debt has been repaid, fermentation will stop under anoxic or anaerobic conditions Sometimes the condition is permanent, resulting in lactic acid fermentationKombucha requires two fermentation steps. The first one is partly aerobic and partly anaerobic. The aerobic growth occurs because the kombucha is allowed to brew exposed to oxygen. Where is the anaerobic growth occurring in the first fermentation step? The second fermentation step is the step in which we add the kombucha to a sealed bottle therefore I'm confused as to where it can occur before we seal it.List some commercial uses of alcoholic and lactate fermentation.
- Why is H2 produced during many types of fermentation?Please answer the following correctly: a) Would other substrates be as effective as glucose in alcoholic fermentation? Possible substrates: sucroce (table sugar- glucose and fructose disaccharide), honey (mainly fructose and glucose), corn syrup (fructose and sucrose), starch (glucose polymer in plants), saccharin, equal, splenda, fructose, maltose, pyruvate, stevia, agave nectar. b) Would fermentation rates change with different types of yeasts, for example, quick rise, champagne yeast using in wine making and candida milleri used in sourdough? c) What environmental conditions are optimum for alcoholic fermentation? what temperature ranges? What pH ranges? Do these environmental conditions have different effects on different strains or species of yeast? d) What is the maximum amount of ethyl alcohol that can be tolerated by yeast cells?Human Uses of Fermentation Kimchi - indicate: The organisms doing the fermenting The metabolic pathway used Substrates Fermentation products How the fermentation is accomplished How the product is prepared for consumption With a thorough explanation with credible souces listed.
- What is solid state fermentation? What are its advantages over other fermentation systems such as submerged fermentation? Explain the production of rifamycin using SSF.What are the similarities and difference of lactic acid fermentation and alcoholic fermentation?Why is hydrogen sulfide production monitored during fermentation? Why is this end product undesirable in wine production?