What are effects of precursors in fermentation process?
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Precursors are defined as “substances added prior to or simultaneously with the fermentation which are incorporated without any major change into the molecule of the fermentation product and which generally serve to increase the yield or improve the quality of the product”.
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Lactic acid fermentation. Yeast strains and bacteria convert starches or sugars into lactic acid, requiring no heat in preparation. ...
Ethanol fermentation/alcohol fermentation. ...
Acetic acid fermentation.
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