Questions pertaining to the conversion of sugar to ethanol, gas, or acids by bacteria or yeast.

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2answers
63 views

Why would yeast grow but not produce alcohol?

I'm studying for my intro to microbiology test and I have a question asking why a culture of yeast responsible for producing alcohol would be growing, but not producing alcohol? The multiple choice ...
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1answer
72 views

Fermentation to acetic acid

How much time is needed for the fermentation to acetic acid production cycle, and the conversion of apple vinegar in a sealed container incubated at 37 °C? Should be in the fully closed? What is ...
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0answers
20 views

Oxygen requirements of eukaryotes

Is any of you aware of any resources where I can find information about the oxygen requirement for growth of eukaryotes? As an example, say I'd like to know whether Candida dubliniensis, ...
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0answers
26 views

Results of fermenting bakers yeast, Sugar and different categories of fruit peels

Based on this recipe I made three Jars of the fermented solution each containing: Papaya Peels Lemon+ Pomegranate peels Pineapple Peels In addition to above recipe I added 1 large tbsp of ...
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2answers
104 views

Does “Garbage Enzyme cleaner” contain cleaning enzymes?

There are many recipes which call for using fruit peel fermentation process to make a concentrated enzyme cleaner solution, some variations call to add bakers yeast. So the question arises that does ...
5
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1answer
66 views

Are Lambic beers the product of quorum sensing?

Lambic beers are a Belgian specialty which is still made by open-air "inoculation" by airborne microbiota first, followed by additional yeasts, LAB bacteria and more joining in at the time of ...
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2answers
75 views

What's the point of glycolysis in fermentation?

In order to get glycolysis started, you need 2 ATP. In the process, you can generate 4 ATP. That results in a net gain of 2 ATP. Hooray! But wait. If you don't undergo glycolysis, then you've got an ...
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3answers
272 views

Aerobic vs anaerobic respiration comparison

The following graphs compare glucose decomposition in yeasts (in anaerobic vs aerobic conditions respectively) My question is, why doesn't the first one look like a straight line as the second one ...
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0answers
44 views

Speciation and Phylogeny of Lactobacillus

The lactobacillus, also called Döderlein's bacillus is a genus of facultative aerobic bacteria. There are several species such as Lactobacillus acidophillus and Lactobacillus reuteri. I have several ...
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3answers
2k views

Why do yeast ferment Equal sweetener

I had my students conduct a fermentation experiment manipulating sugar amounts (number of sugar packets in solution) and measuring CO₂ production via capture in a balloon and measuring circumference ...
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1answer
84 views

Is iodised salt harmful to the lactofermentation process?

I was discussing sauerkraut recipes with someone on IRC a minute ago, and they warned me not to use iodised salt in the process. My first (and so far, the only successful) batch is one I made with ...
5
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1answer
105 views

Is 1 g/l living biomass for a Biogas fermenter plausible?

A usual number for a healthy biogas fermenter is $10^9 - 10^{10}/mL$ Bacteria, 10-15% of which would be methanogenic archae. Exceptionally healthy fermenters have more total bacteria and up 25% ...