Bacterioplankton are bacteria and archaea, which play an important role in remineralising organic material down the water column (note that many phytoplankton are also bacterioplankton). Plankton are found throughout the oceans, seas and lakes of Earth.
Beer fermenting at a brewery. Fermentation in food processing is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions.Fermentation usually implies that the action of microorganisms is desirable.eer and bread, two major uses of fermentation in food. The primary benefit of fermentation is the conversion of sugars and other carbohydrates into preservative organic acids, e.g. converting juice into wine, grains into beer, carbohydrates into carbon dioxide to leaven bread, and sugars in vegetables.
Alcohol fermentation is pretty similar to lactic acid fermentation. Instead of the pyruvate being reduced to lactate, it is reduced to ethanol, and lets off two molecules of CO 2 along the way. Two kinds of organisms use alcohol fermentation: bacteria and yeast (yeast are fungi, btw).Humans use alcohol fermentation in another way, by using it to make bread, beer and wine. We'll talk more about that in another section.lcohol fermentation is pretty similar to lactic acid fermentation. Instead of the pyruvate being reduced to lactate, it is reduced to ethanol, and lets off two molecules of CO 2 along the way. Two kinds of organisms use alcohol fermentation: bacteria and yeast (yeast are fungi, btw).