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 ...
1
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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
0answers
191 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
votes
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? ...
-1
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0answers
12 views

How to increase the shelf life of yogurt..?

I wonder though bacteria is still present in it and continue to convert lactose into lactic acid then why does not packed yogurt becomes sour? How these companies increase the shelf life of yogurt..?