'Fermentation is an anaerobic respiratory process takes place in Bacteria and yeast. The byproducts of the fermentation like ethanol and lactic acid are used to produce alcohol, wine, beer, yoghurt, pickle etc., There are three types of cultures, batch culture,fed-batch culture and continuous culture. Join in our facebook group: https://www.facebook.com/groups/sciencestreamtamil/ visit our website:https://botanyzoology.com/ follow us on social media\'s facebook:https://www.facebook.com/sciencestream/ Twitter:https://twitter.com/botanyzoology Instagram:https://www.instagram.com/sciencestreamtamil/ LinkedIn:https://www.linkedin.com/in/kavi-kumar-biology-a5105a179/ Pinterest:https://in.pinterest.com/botanyzoology/'
Tags: Tamil , cheese , alcohol , beer , YEAST , BACTERIA , fungi , fermentation , Biotechnology , aerobic respiration , microbiology , glycolysis , Anaerobic Respiration , krebs cycle , fermentation technology | industrial biotechnology | tamil , fermentation cultures , industrial biotechnology , electron transport chain , batch culture , fed batch culture , continuous culture , bacterial growth curve , food biotechnology , winee , yoghurd , biology in tamil , science stream
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