<span>When the lid for a vat
of wine is slightly open, the yeast inside can continue to perform alcoholic
fermentation because the carbon dioxide produced by the yeast during
fermentation will act as a blanket over the wine. Nevertheless, the air around the fermenter
must be still and enough carbon dioxide should be produced to continue
alcoholic fermentation. However, at some point, carbon dioxide will fall and
can no longer protect the wine. This is the right time to get your wine covered
before it will be vulnerable to undesirable microorganisms. </span>
Therefore, open fermentation
is good in the early stages of fermentation because yeast need oxygen to synthesize sterols and assimilate
fatty acids to ensure the nutrients it needs to multiply and ferment the 70% of the sugar from the fruit. Furthermore,
the yeast is responsible in decomposing sugar from the grapes into alcohol and
carbon dioxide.
Answer:
Restoration of native plants and habitats on campuses can provide ecosystem services such as slowing storm water runoff and filtering pollution-c.
I'm pretty sure it's smooth muscles.
Clostridium botulinum is an anaerobic, spore-forming, bacterium organism that releases a toxin that causes muscle relaxation. The toxin that is released is a neurotoxic protein: Botulinum toxin (BTX) and <span>is produced only in an anaerobic environment. </span>This toxin is used as a a medicine to treat overactive muscle movement.
