0
What else can I help you with?
What are the types of fermantation?
There are two main types of fermentation: alcoholic fermentation, which produces alcohol and carbon dioxide, and lactic acid fermentation, which produces lactic acid. Alcoholic fermentation is commonly used in the production of beer and wine, while lactic acid fermentation is used in the production of yogurt and sauerkraut.
What are two types of fermentation and explain?
the two main types of fermentation are alcoholic fermentation and lactic acid fermentation. The two main types of fermentation are: 1.) Alcoholic fermentation 2.) Lactic acid fermentation
What is the types of fermentation that occurs in yeasts and a few other microorganisms?
The types of fermentation that occur in yeasts and some other microorganisms include alcoholic fermentation, where sugars are converted to ethanol and carbon dioxide, and lactic acid fermentation, where sugars are converted to lactic acid. Alcoholic fermentation is commonly used in baking and brewing, while lactic acid fermentation is used in the production of yogurt and sauerkraut.
How is fermentation used in commercial process?
Both types of fermentation are used in various commercial processes. Lactic acid fermentation is used to make yogurt. Alcoholic fermentation is used to make dough rise.
What are the two kinds of fermentation?
The two main kinds of fermentation are alcoholic fermentation, which produces ethanol and carbon dioxide, and lactic acid fermentation, which produces lactic acid. Alcoholic fermentation is commonly used in brewing and winemaking, while lactic acid fermentation is used in the production of foods like yogurt and sauerkraut.
MIlk is converted to yogurt under certain conditions when the microorganisms in the milk produce acid what process would you expect to be key in the production of yogurt?
The key process in the production of yogurt is fermentation. During fermentation, microorganisms such as Lactobacillus bulgaricus and Streptococcus thermophilus convert the lactose in milk into lactic acid, which causes the milk proteins to coagulate and give yogurt its characteristic tangy flavor and thick texture.
What does fermation mean?
'Fermation; ???? I think you mean 'FERMENTATION'. It is a slow chemical process using the enzyme, yeast, and at a specific temperature ( ~ 40 oC). It can take days to occur, and is used to make ethanol for beers wines and spirits.
What is the key production in yogurt?
The key production in yogurt involves the fermentation of milk by specific bacterial cultures, primarily Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria convert lactose, the sugar in milk, into lactic acid, which thickens the milk and gives yogurt its characteristic tangy flavor. The fermentation process typically occurs at controlled temperatures for several hours, resulting in the creamy texture and distinct taste of yogurt. This process not only preserves the milk but also enhances its nutritional profile.
What are the life processes of the microorganisms in yogurt?
Yogurt is made through a process called lactic acid fermentation. This is a form of anaerobic respiration in which glucose, fructose, and sucrose are fermented. In the production of yogurt, different enzymes and cultures are added to milk to speed up the fermentation process.
What is the difference between ethanol fermentation and lactic acid fermentation?
lactic acid fermentation, is an enzyme converts pyruvic acid made during glycolysis into another three-carbon compound. Alcoholic fermentation, is to convert pyruvic acid into ethyl alcohol.
What are facts about fermentation?
Fermentation is a metabolic process that produces energy without using oxygen. It is used in the production of food and beverages such as yogurt, sauerkraut, beer, and wine. Fermentation can also be used to produce biofuels and pharmaceuticals.
What the products of fermentation?
Mostly ethanol, carbon dioxide, and lactic acid. The process of fermentation produces chemicals that are a byproduct of anaerobic respiration. These include things we consume such as Alcoholic Beverages, pepperoni, cheese, buttermilk, sour cream, yogurt, kefir, sauerkraut, miso, and kim chee.
