What Role Does Bacteria Play In Fermentation?

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Bacteria which take participation in formation process are generally anaerobic in nature, while they utilize their organic property so as to accept electron finally in order to produce fermentation products at the end. For example, Lactic acid is produced by Streptococcus, Lactobacillus, and bacillus. Fermenting bacteria have the property to ferment some particular group of sugars. For example, glucose and maltose are fermented by Neisseria menningitidis and glucose is fermented by Neisseria gonorrhoea, but not the other forms of sugar as such.

Pasteurization is a process of heating through which bacteria in some alcoholic beverages as well as in milk is killed. The name of this process was given in the name of Louis Pasteur, the French microbiologist, as an honour for his contribution in microbiology. Louis Pasteur showed that the presence of fermenting bacteria may infect wine and beer during their production by turning the alcohol into acetic acid or vinegar. He also described how the bacteria may spoil the alcohol beverages and hence induce disease in the product. His contribution was so major that we could understand that how micro-organisms affect the food and how important is heating to remove them from food.

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