Alcohol and carbon dioxide (yes, here is yet another source of greenhouse gases).
Fermentation
No, hydrochloric acid is not an end product of fermentation. Fermentation typically produces alcohol, carbon dioxide, and organic acids such as lactic acid or acetic acid, depending on the type of fermentation process occurring. Hydrochloric acid is a mineral acid that is produced in the stomach to aid in digestion.
It is one of the end products of photophosphorylation, cellular respiration & fermentation.
Lactic acid fermentation. This type of fermentation occurs when your muscles need more oxygen for energy, so fermentation gives your muscles a little extra energy.
Carbon dioxide is a product of cellular respiration but not fermentation. Fermentation produces alcohol or lactic acid as end products.
The end products of fermentation are lactic acid, ethanol, and carbon dioxide. In cellular respiration, the end products are carbon dioxide, water, and ATP (energy).
The end product of yeast fermentation is alcohol (ethanol) and carbon dioxide. This process is commonly used in baking to help dough rise and in brewing to produce alcoholic beverages like beer and wine.
Lactic Acid. The overall name of the burning feeling is lactic acid fermentation:-)
Lactic Acid and Alcholic fermentation. Alcoholic fermentation is used in bread dough and yeasts in order to make them rise. Lactic Acid fermentation is found in body muscles, especially when you excersise. It helps to keep you breathing by transmitting oxygen when your oxygen levels are low.
A method of continuous product formation using at least two continuous fermentation units and a microorganism capable of being induced, in response to environmental conditions, to undergo a genetic alteration from a state favoring microorganism growth to a state favoring product production by the microorganism.
It can be. It is a product of alcoholic fermentation.
The end products of glucose fermentation vary depending on the type of organism and the fermentation pathway. In yeast, such as Saccharomyces cerevisiae, glucose fermentation primarily produces ethanol and carbon dioxide. In lactic acid bacteria, glucose fermentation results in lactic acid as the main product. Other fermentation pathways can produce acetic acid, butyric acid, or other organic compounds, depending on the specific microorganisms involved.