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.
Bacteria are not only used for fermentaion in the dairy industry, but for use in other such food production as in the processing of coffee and cocoa, the manufacturing of food additives, and other such processes such as the making of xanthan gum and vinegar. Bacteria, and most viruses do not tolerate acids.This is the reason that vinegar retards the growth of most bacteria. The following is a list of other foods where bacteria and other microbes are necessary for the making of certain foodstuffs. Vitamins are the most important non-prescription medications.ehydration, Microbes, and Spoilage. Bacteria and Food. Microbes and food have always had a love-hate relationship. Food producers have learned to harness their power -- and sometimes for good use. The most common usage for bacteria in food preparation is with dairy fermentations.