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.
The fermentation process leaves kefir slightly carbonated and possessing a mild alcohol content. Unlike many fermented dairy products, kefir utilizes varieties of both bacteria and yeast in the fermentation process. The fermentation process behind kefir means that it has lots of natural probiotic bacteria and yeasts. Because of this, the drink is rising in popularity in the United States as a health drink.