HORTICULTURE

Detailed explanation-1: -The process to convert sugar into alcohol and carbon dioxide is called fermentation. Fungi and bacteria are the microbes capable to perform fermentation.

Detailed explanation-2: -Anaerobic metabolism (fermentation) yields VFA, carbon dioxide, and energy (ATP) for growth of the fermenting organism. Basically, this is a three phase operation: Phase 1 Complex carbohydrates are degraded to simple sugars by microbial extracellular enzymes.

Detailed explanation-3: -Fermentation is a metabolic process in which an organism converts a carbohydrate, such as starch or a sugar, into an alcohol or an acid. For example, yeast performs fermentation to obtain energy by converting sugar into alcohol. Bacteria perform fermentation, converting carbohydrates into lactic acid.

Detailed explanation-4: -The term “fermentation” is often used to describe the breaking down or catabolism of a carbohydrate under anaerobic conditions. Therefore, bacteria capable of fermenting a carbohydrate are usually facultative anaerobes (6, 7, 9).

Detailed explanation-5: -Among bacteria associated with fermented foods and alcoholic beverages, lactic acid bacteria (LAB) mostly species of Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Weissella, etc.