Question

Which of the following statements is incorrect regarding fermentation?
A. Propionibacterium is used to ferment the cheese.
B. The puffed-up appearance of dough is due to the production of carbon dioxide gas.
C. Fermentation of muscle produces ethanol.
D. Toddy is made by fermenting sap from palms.

Answer 1

Hint: Fermentation is the production of energy from carbohydrates in the lack of oxygen. Fermentation is an anaerobic process that induces biochemical reactions in organic substrates through the activity of enzymes.

Complete answer:
An essential way to make ATP lacking oxygen is called fermentation. Human muscle cells sometimes use fermentation, which led to the production of lactic acid instead of alcohol. This happens when muscle cells cannot get oxygen soon enough to serve their energy requirements by aerobic cellular respiration. There are two main forms of fermentation: lactic acid fermentation and alcoholic fermentation. Yet lactic acid fermentation is conducted in the muscles. But only if they have far less oxygen for aerobic metabolism to continue moving – for example, when exercising really hard. Fermentation is the mechanism by which the yeast turns the glucose in the wort into ethyl alcohol and carbon dioxide, allowing the beer its alcohol concentration and carbonation. For example, fermentation is being used for the conservation of lactic acid contained in sour foods such as pickled cucumbers, kimchi, and curd and also for the processing of alcoholic drinks like wine and beer. The fermentation mechanism takes place in the cytoplasm of both prokaryotes and eukaryotes.
So, the correct answer is option (C).
Additional information:
Propionic acid fermentation by the Propionibacterium is vital for all Swiss-type cheeses to achieve a signature nutty flavour, and the carbon dioxide by-product is necessary for the creation of the eyes in Swiss-type cheeses. Yeast breathes anaerobically, i.e., by fermentation, and turns the carbohydrate into alcohol in the flour, and carbon dioxide is released as a by-product. Owing to the production of carbon dioxide dough becomes puffy. Palm wine (or toddy) is created from the fermented sap of the palm tree. It's obtained by hitting the top of the trunk. It is a white precipitate beverage with a sweet alcoholic taste and also a very short lifespan of only one day.

Note: Batch fermentation has been used for millennia to make bread and alcoholic drinks. Fed-batch fermentation is a variant of batch fermentation where some of the additives are incorporated during fermentation. Fed-batch operations are also tucked between batch operations. Substrates are added in continuous fermentation and end products are constantly collected. It could also extend the exponentially growing phase and avoid by-products that impede reactions by consistently eliminating them.