There are numerous types of fermentation, the main ones being the alcoholic, lactic and acetic. We are talking about metabolic processes that take place in the absence of oxygen, where glucose is degraded into other organic compounds. Normally these processes take place through bacteria and yeasts, and are widely used in the industrial field for the production of beverages and foods such beer, wine, vinegar, yogurt and fermented foods. ALCOHOLIC FERMENTATION In this natural biological process, sugars such as glucose, fructose and sucrose, are converted into cellular energy by…
THE 3 TYPES OF FERMENTATION: ALCOHOLIC, LACTIC AND ACETIC
