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List commercial uses for the process of fermentation 

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cenicienta | (Level 1) Valedictorian

Posted May 24, 2012 at 10:13 PM via web

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List commercial uses for the process of fermentation 

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user5883707 | eNotes Newbie

Posted June 2, 2014 at 2:16 PM (Answer #4)

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Lactic acid fermentation using anaerobic bacteria results in the production of foods like yogurt or sauerkraut. Sugars are converted into ATP for the bacteria to live and they produce lactic acid as a waste product. Yogurt is produced this way, and this acid gives yogurt its sour flavor. Sauerkraut gets its flavor from this acidity as well as simple alcohols and other hydrocarbons that are formed after fermentation occurs. Yeast will anaerobically convert carbohydrates to carbon dioxide and alcohol. This is the alcohol found in such beverages as beer and wine. Ethanol is the alcohol produced by yeast fermentation. The yeast also produce carbon dioxide gas as a bi-product of this reaction. The baking industry relies on yeast to allow dough to rise. Yeasts convert carbohydrates in the dough into alcohol and carbon dioxide. As this gas escapes, the bread rises and the alcohol evaporates during baking.

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thisuserhasmadeabadusername | Student, Grade 10 | (Level 1) Valedictorian

Posted May 24, 2012 at 10:39 PM (Answer #1)

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Ethyl Alcohol Fermentation is used by wineries and brewing companies to produce commercially consumable alcholo beverages.  Grapes are fermentated for wines, and wheat/barley is fermented for producing beers.

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trophyhunter1 | College Teacher | (Level 3) Senior Educator

Posted May 25, 2012 at 1:04 AM (Answer #2)

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Lactic acid fermentation using anaerobic bacteria results in the production of foods like yogurt or sauerkraut. Sugars are converted into ATP for the bacteria to live and they produce lactic acid as a waste product. Yogurt is produced this way, and this acid gives yogurt its sour flavor. Sauerkraut gets its flavor from this acidity as well as simple alcohols and other hydrocarbons that are formed after fermentation occurs. Yeast will anaerobically convert carbohydrates to carbon dioxide and alcohol. This is the alcohol found in such beverages as beer and wine. Ethanol is the alcohol produced by fermentation. The yeast also produce carbon dioxide gas as a bi-product of this reaction. The baking industry relies on yeast to allow dough to rise. Yeasts convert carbohydrates in the dough into alcohol and carbon dioxide. As this gas escapes, the bread rises and the alcohol evaporates during baking.

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yamaguchityler | Student, Undergraduate | (Level 2) Assistant Educator

Posted January 29, 2014 at 6:52 PM (Answer #3)

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Fermentation is a process that converts sugars to acids, gases, and/or alcohol. The alcohol part is where we often see fermentation in a commercial use.

For instance, to make wine and beer, it requires the process of fermentation. For wine, grapes are often fermented in order to produce high quality wine. Occasionally, such with apple wine, there may be different fruits involved in the fermentation process.

To make beer, it is usually wheat or barley that is fermented. Thus, every time you drink a beer there has been a process of fermentation associated with it before it's produced and lands in the hands of consumers.

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