Fermentations

... This question is ambiguous. The answer is going to be the 2 ATP and 2 NADH from glycolysis plus whatever products from the specific anaerobic fermentations that are going on. 6. hydogen sulfide??? This is a very smelly chemical and could be present but based on the information given I can't ...

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This species is not considered common to indoor environments. To date, it has only been isolated from koji fermentations. This fungus should be considered allergenic. No toxic or invasive diseases have been documented to date.

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... not a microbiologist but I am a brewer. In recent years there has been a trend in the craft beer industry towards what we call "wild" fermentations, i.e. non-saccharomyces organisms used to ferment beer. The most popular are Brettanomyces yeasts (awesome), Lactobacillus (pretty good) ...

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... yes Endospores- yes oxygen requirements- aerobic Extracellular enzymes: Starch- negative Gelatin- positive Casein- positive Tributyrin- positve Fermentations: Glucose- acid only Sucrose- acid only Lactose- acid only Hydrogen sulfide- negative IMViC Test: indole- negative methyl red- negative ...

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... process in which the fermentable substrate becomes both oxidized and reduced. This definition perfectly describes Lactic Acid/Ethanol Fermentations. ****Lactic acid fermentation**** 1st step (glycolysis): Glucose(0) + 2NAD -> 2Pyruvate(+2) + 2NADH We see that Glucose with oxidation ...

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