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.
Consumers because they cant make their own food
Jellyfish, Komodo dragon, & bacterium
Here’s the answer:
Schwann Cells
Answer:
B. because science only uses facts that are proven 100% true through the use of variable
