Answer:
The most commercially important genus of lactic acid-fermenting bacteria is Lactobacillus, though other bacteria and even yeast are sometimes used. Two of the most common applications of lactic acid fermentation are in the production of yogurt and sauerkraut.
Lactic acid fermentation happens in our muscle cells when we are exercising feverishly, while alcoholic fermentation is used in yeast cells and is what leads to beer, bread, and wine.
Invasive Species ( just took the test its right)
Because there is a limited amount of compost with a limited amount of minerals. In the garden there is loads of soil and loads of minerals. because of decomposition and absorption minerals can easily be replaced in the garden soil, unlike in a plant pot.
Answer:
The tongue is covered with around 9,000 taste buds that are replaced every 10 days.
