BIOLOGICAL FERMENTATION
Biological fermentation is a metabolic process that converts sugars and other organic substrates into acids, gases, or alcohol using microorganisms like bacteria, yeast, or fungi. This process is vital in various industries, particularly in food and beverage production, biofuel generation, and waste treatment. Here’s a comprehensive overview: Concepts in Biological Fermentation Types of Fermentation : Alcoholic Fermentation : Primarily carried out by yeasts (e.g., Saccharomyces cerevisiae), converting sugars into ethanol and carbon dioxide. Used in brewing beer and winemaking. Lactic Acid Fermentation : Conducted by bacteria (e.g., Lactobacillus species), converting sugars into lactic acid. Important in the production of yogurt, sauerkraut, and pickles. Acetic Acid Fermentation : Conversion of ethanol into acetic acid by acetic acid bacteria (e.g., Acetobacter). Used in vinegar production. Butyric Acid Fermentation : Involves the production of butyric acid from carbohydrate...