Answer:
yeast, invertase, bacterial culture, maltase
Explanation:
Fermentation is defined as a metabolic organic substance are chemically changed with the help of enzymes. The process of fermentation is used for the production of food such as bread and beverages such as alcohol.
Reagents are the chemical used to process a chemical reaction in an expriment. So reagents used in fermentation are yeast, invertase, bacterial culture, maltase.
Yeast is a fungus used for alcohol production that that is used to improve the nutritive value of the beverage.
Invertase is an enzyme that is used to cleave the glycosidic linkage between fructose molecules and glucose.
Bacterial culture are use to ferment the process that produces alcohol and carbon dioxide.
The enzyme maltase breaks the bond between maltose and convert it into glucose.
