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

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Can yeast in a primary fermentation of wine be used as a source of yeast for new fermentation?

So if I were to pitch bread yeast, and get to primary fermentation, which as I understand it, is the point at which regular cellular respiration can no longer continue due to a lack of oxygen , which ...
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143 views

Cellular Respiration/Fermentation Problem Leading to Lack of Energy

A young animal has never had much energy. He is brought to a veterinarian for help and is sent to the animal hospital for some tests. There they discover his mitochondria can use only fatty acids and ...
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Why can't there be fructification of mycelium in submerged culture?

I am very new at this. I am wondering why fed batch cultures produce a lot of mycelia but no fruit. I thought the more mycelia you had, the greater chance of it forming a fruit body. I am refering to ...
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72 views

Why not use lactase to aid the break down of lactose when making biofuels?

I did an experiment using nine different substrates (Lactose + lactase, corn, sugar cane, glucose control, wood, grass, no yeast control and yeast control) and observed their fermentation rates. ...
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273 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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125 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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704 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 ...
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82 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
84 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
401 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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1answer
68 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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3k 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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114 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 ...
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109 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% ...