Anaerobic respirations are typically used in fermentation processes.
Commercially, there is lactobacilli at work with production of
yogurt, kimchi, sauercrout, sour beer, and sour dough bread.
This latter have lactobacilli and yeast (<span>Candida milleri) in the ratio of 100:1 in San Francisco's sour dough bread, which makes it unique because different locations have different yeast species.
Then there is yeast at work in alcohol fermentation.
Example, </span> Saccharomyces cerevisiae is responsible for wine and ales. It is also used in bread making (98% of the alcohol vaporizes during baking, only the CO2 produced is useful for making bread light and airy).
Note: for bread and wine making, different strains are used.
Certain genes/cells are activated/turned on (how ever you want to word it)
