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.
1 Glucose is a sugar from which most common chemoheterotrophic bacteria can obtain energy by fermentation and/or respiration. 2  Glucose can also be utilized as a source of carbon, but these media include a large number of potential carbon sources (amino acids as well as glucose), and whether or not glucose is used as a.or this test we routinely use a  Glucose Fermentation Broth 1  .. Fermentation of glucose results in the abundant production of acidic end products, the presence of which can be detected by the pH indicator in the medium. 2  Many organisms produce gas â either CO 2 alone or a mixture of H 2 and CO 2.
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.