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we can make different types of products e.g, cheese,youghurt,rye,bread,beer,wine and fuel etc

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13y ago

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Related Questions

What types of fermentation are there?

Alchoholic fermentation and Lactic Acid fermentation


What is biostill fermentation?

in the biostil fermentation the fermentation and distillation are coupled.


Is fermentation aerobic?

There are different kinds of fermentation, and fermentation can be aerobic, or anaerobic.


What are the two types of fermentation and why each is necessary?

Aerobic fermentation and anaerobic fermentation.


What are the two types of anaerobic fermentation's?

Lactic Acid Fermentation and Alcoholic Fermentation.


2 types of fermentation?

Two types of fermentation are alcohol fermentation and lactic-acid fermentation. Alcohol fermentation is the process in which 2 pyruvate molecules ,created by the means of glycosis, is further broken down into 2 ethanol molecules through alcohol fermentation. Lactic-acid fermentation is when the pyruvate molecules formed from glycosis is reduced to 2 lactate molecules.


Smith fermentation tube?

A Smith fermentation tube is a tube that is used for the fermentation of carbohydrates. It also collects any gases that result from the fermentation.


Can we stay in fermentation forever?

The process of fermentation releases carbon dioxide, so we can not stay in fermentation forever.


Is fermentation a form of?

Fermentation is a chemical reaction.


What is a fermentation type?

Alcoholic and Lactate fermentation


What are the 2 types of fermentation and what do each produce?

The two types of fermentation are alcoholic fermentation and lactic acid fermentation. Alcoholic fermentation is also referred to as ethanol fermentation.


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.