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.
The preferable words for the fill in the blanks will be -
Aragonite, calcite
Explanation:
Biogenic minerals are minerals produced by living organisms. Two commonly seen biogenic minerals are<u>aragonite</u>, which is often produced by coral and other invertebrates, and <u>calcite</u>, which often makes up the shell material of mollusks such as clams.
Biogenic minerals are the mineral substances that are produced by geologic processes. For living organisms, it is their most commonly produced byproduct.
E.g; vertebral bones, shells of Oyster, mussel, and clam (aragonite), etc.
