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

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3
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1answer
50 views

What fruits will naturally ferment?

If left unpicked after the fruit ripens, what fruits may ferment instead of just rotting? My perception is that most fruits just rot. I know figs will ferment. I'm guessing that this is because the ...
4
votes
1answer
56 views

Do all prokaryotes have ATP synthases and an electron transport chain?

I was looking this up and I'm wondering if so far I'm correct about the following: For the most part eukaryotes do aerobic respiration, which involves glycolysis, the Krebs cycle and oxidative ...
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0answers
20 views

How do I measure fermentation rate?

I'm doing a lab soon and I need to find a way to measure fermentation rate to a relatively high degree of accuracy without using a specialized sensor. It should ideally be done with easy to find tools ...
1
vote
1answer
146 views

What concentration of sugar is optimal for baker's yeast fermentation?

I'd like to do an experiment on what concentration of sugar would be best for fastest yeast fermentation. I'm thinking to put some active dry yeast into different concentrations of sugar water and ...
3
votes
1answer
50 views

How are at home fermentations without starter cultures controlled?

When making fermented food at home, particularly those that are made without the addition of a starter culture, how does one ensure that the correct types of bacteria are carrying out the fermentation?...
4
votes
2answers
114 views

What's the point of glycolysis in fermentation?

In order to initiate glycolysis, 2 ATP are necessary. In the glycolytic process, you generate an additional 4 ATP, which results in a net gain of 2 ATP. If you don't undergo glycolysis, however, then ...
3
votes
1answer
89 views

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 ...
0
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0answers
32 views

Soy kefir that never revitalises in animal milk

If I have kefir grains from goat and I make soy kefir and never revitalise the kefir grains in an animal milk, will that bacteria still be beneficial for the gut? What type of bacteria does it make? ...
4
votes
1answer
1k 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 ...
2
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0answers
39 views

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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0answers
194 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. ...
2
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1answer
76 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 ...
5
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1answer
229 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 ...
0
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2answers
2k 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 ...
1
vote
2answers
871 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 ...
4
votes
3answers
6k 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 (...
5
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3answers
624 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 ...
5
votes
1answer
93 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 ...
6
votes
1answer
112 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% archae....
1
vote
1answer
159 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 ...