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

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2
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0answers
38 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
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
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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. ...
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? ...