The Antarctic Polar Desert covers the continent of Antarctica and has a size of about 5.5 million square miles. The second-largest desert is the Arctic Polar Desert. It extends over parts of Alaska, Canada, Greenland, Iceland, Norway, Sweden, Finland and Russia. It has a surface area of about 5.4 million square miles.The rest of Earth's deserts are outside of the polar areas. The largest is the Sahara Desert, a subtropical desert in northern Africa.It covers a surface area of about 3.5 million square miles. A list of the twenty largest non-polar deserts can be found below.t extends over parts of Alaska, Canada, Greenland, Iceland, Norway, Sweden, Finland and Russia. It has a surface area of about 5.4 million square miles. The rest of Earth's deserts are outside of the polar areas. The largest is the Sahara Desert, a subtropical desert in northern Africa.
The types of sugars that bacteria are able to ferment as well as the end products produced are important characteristics used in the identification of bacteria. The number and types of sugars that a given microbe can assimilate will determine to a large extent the environments in which it can survive and grow.acillus subtilis can ferment more than one type of sugar, such as sucrose and dextrose, but cannot ferment other types of sugars, such as lactose. B. subtilis is a gram-positive rod often found in soil and decomposing organic matter; it is a common laboratory contaminate.
1 The glucose is converted to ethanol, through a process called fermentation. 2  Fermentation is a series of chemical reactions that convert sugars to ethanol. 3  The fermentation reaction, which is caused by yeast or bacteria that feed on the sugars, produces ethanol and carbon dioxide.4  Pentose Fermentation. The glucose is converted to ethanol, through a process called fermentation. 2  Fermentation is a series of chemical reactions that convert sugars to ethanol. 3  The fermentation reaction, which is caused by yeast or bacteria that feed on the sugars, produces ethanol and carbon dioxide. 4  Pentose Fermentation.