Question

Fermentation is done by-
A. All micro organism
B. All fungi
C. All bacteria
D. Some fungi and some bacteria

Answer 1

Hint: “Fermentation is an anaerobic process that releases energy from glucose even when oxygen is not present”.
Fermentation happens in yeast cells and bacteria, as well as in mammalian muscles. It is an anaerobic mechanism that breaks down glucose.
Cellular respiration refers to the breathing that takes place at the cellular level in our bodies. It can happen when there isn't enough oxygen or when there isn't enough.
Types of fermentation:
1. Lactic acid fermentation
2. Alcohol fermentation
3. Acetic acid fermentation

Complete answer:
Option A: Because viruses are acellular organisms, they do not follow respiration.
So, option A is not correct.
Option B: Sugar is transformed to acids, gases, or alcohol during fermentation, which is an anaerobic respiration process. It's found in yeast, bacteria, and oxygen-depleted muscle cells, as well as in lactic acid fermentation. The food processing industry uses this phenomenon to make a wide range of edibles and beverages. Because viruses are acellular organisms, they do not follow respiration
So, option B is not correct.
Option C: Lactic acid bacteria, principally Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Weissella, and other species, are commonly prevalent in many fermented foods and beverages.
So, option C is not correct.
Option D: Fermentation is an anaerobic respiration process in which sugar is converted to acids, gases, or alcohol. It can be found in yeast and bacteria, as well as oxygen-depleted muscle cells, as in lactic acid fermentation. This phenomenon is used by the food processing industry to create a variety of edible items and beverages. Viruses do not follow respiration because they are acellular organisms. Protista are unicellular eukaryotic creatures that breathe.
So, option D is correct

Hence, Option D is the correct answer.

Note:
Fermentation is a biological process that takes place in an anaerobic environment. The initial step in fermentation is the same as it is in cellular respiration: the creation of pyruvic acid by glycolysis, which produces two ATP molecules. Pyruvate is then converted to lactic acid, ethanol, or other compounds in the next phase. \[NA{D^ + }\] is generated here, and it is re-used in the glycolysis process.