maltodextrin is one I know of
You want to completely ferment the beer. It's possible to incompletely ferment (exploding bottles) but not over ferment since you want the yeast to eat as much as they can of the sugar.
No. Too much protien and not enough sugar.
If you leave a sugar-yeast-water mixture to ferment for too long of a time the gluten will lose elasticity.
Yes. But you need microbes to do the fermentation.
Letting a water, sugar, and yeast mixture ferment for a long time does not affect the quantity of ethanol produced.
No, Staphylococcus aureus typically produces negative results on the triple sugar iron test as it cannot ferment the sugars present in the medium.
Out of sugar cane and then let it ferment.
No, yeast requires sugar to ferment and produce alcohol. Distilled water does not contain any sugars, so yeast would not be able to ferment it.
You add in sugar and leave it to settle. Do not touch it.
Apple juice has more sugar.
No, C. glutamicum is not able to ferment lactose as it lacks the necessary enzymes to metabolize this sugar. Instead, C. glutamicum is known for its ability to ferment glucose, sucrose, and other sugars to produce amino acids.
Lemonade lasts longer in the fridge because heat causes the lemonade to ferment. Because lemonade contains both citric acid and sugar, it can ferment quickly in the heat.