Discuss the processes of making beer, wine, and bread. What ingredients in these items participate in the fermentation pathways? How are the end products of fermentation utilized?

Explain why fermentation is necessary when oxygen levels are low.

Discuss the features of bacterial mechanisms of energy production by fermentation of substrates. Provide examples of the practical uses of two different fermentation pathways

Which is the best description of fermentation?

How does the efficiency of aeroobic respiration differ from fermentation?

It is difficult to obtain an alcoholic beverage with more than 15% alcohol without distillation (yeast are unable to make more alcohol than this). Why? And what does this imply about why yeast make alcohol during fermentation?

A microorganism is grown in a fermenter under steady-state conditions. The microorganism growth follows Monod kinetics and the following stoichiometric equation: C3H6O3 +a O2 +b NH3 → c biomass + d CO2 + e H₂O Given that the biomass yield is 0.415 grams of biomass per gram of substrate, determine the respiratory quotient.

What can be the reactants and products in the two types of fermentation?

explain in detail about anaerobic fermentation process.

a. What is the purpose of boiling the wort in beer preparation?b. What are hops used for?c. If fermentation of sugars to produce alcohol in wine is anaerobic,why do winemakers make sure that the early phase of yeastgrowth is aerobic?