no
Humans do not undergo fermentation, only plants do. Humans undergo through lactate process instead.
Lactose does undergo fermentation when acted upon by lactase-fermenting microbes.
Pseudomonas bacteria typically give negative reactions in fermentation tests because they are mostly aerobic bacteria and do not ferment carbohydrates like other bacteria. Instead, they carry out oxidative metabolism using organic compounds as their energy source. As a result, they do not produce the byproducts associated with fermentation reactions, leading to negative results in fermentation tests.
Some examples of foods made with bacteria include yogurt, cheese, sauerkraut, kimchi, and sourdough bread. These foods undergo fermentation processes where beneficial bacteria are used to transform the ingredients into the final product.
No, grape juice cannot undergo fermentation without the presence of yeast. Yeast is necessary for the fermentation process to occur, as it converts the sugars in the grape juice into alcohol.
Bacteria and fungi are essential in producing various food products, including yogurt and cheese, where specific bacteria ferment lactose into lactic acid, enhancing flavor and texture. Similarly, bread relies on yeast fermentation to produce carbon dioxide, causing the dough to rise. Additionally, foods like sauerkraut and kimchi undergo fermentation by lactic acid bacteria, preserving the vegetables and adding distinct flavors. Other examples include soy sauce and miso, which involve the fermentation of soybeans by molds and bacteria.
Bacteria can consume a variety of organic and inorganic substances to get energy, including sugars, proteins, fats, and even some chemicals. They can also undergo processes like fermentation or respiration to extract the energy stored in these substances.
Yes it can.
Human muscle cells undergo lactic acid fermentation in low oxygen conditions.
When bacteria undergo anaerobic respiration, they ferment, producing an alcohol functional group. This is used in many bacterially cultured dairy produts like yogurt and cheese. This is also obviously a critical part of alcohol production, though that isn't exactly food.
During hypoxic conditions when they cannot get enough oxygen.
Rock phosphate is generally not very soluble in water. It is a slow-release fertilizer that needs to undergo a process called phosphate solubilization by soil microorganisms before plants can absorb it effectively.