Microbiology: An Evolving Science (Fourth Edition)
Microbiology: An Evolving Science (Fourth Edition)
4th Edition
ISBN: 9780393615098
Author: John W. Foster, Joan L. Slonczewski
Publisher: W. W. Norton & Company
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Chapter 16.4, Problem 1TQ
Summary Introduction

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Comparison of the role of fermenting organisms in the production of cheese and bread.

Introduction:

Fermentation organisms are anaerobic that grow in the absence of oxygen. The electron acceptor of organic molecules is used to produce a fermented desired product, for example, lactobacillus produces lactice acid and Escherichia coli produces ethanol and carbon dioxide. Aerobic organisms are the ones that grow in the presence of oxygen and result in the production of energy through cellular respiration where oxygen is the electron acceptor at the end of the process.

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