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Certain clinical conditions such as type 2 diabetes mellitus and liver cirrhosis have been identified as producing higher levels of endogenous ethanol. [4] Research has also shown that Klebsiella bacteria can similarly ferment carbohydrates to alcohol in the gut, which can accelerate non-alcoholic fatty liver disease. [10]
These lactic acid bacteria can carry out either homolactic fermentation, where the end-product is mostly lactic acid, or heterolactic fermentation, where some lactate is further metabolized to ethanol and carbon dioxide [18] (via the phosphoketolase pathway), acetate, or other metabolic products, e.g.: C 6 H 12 O 6 → CH 3 CHOHCOOH + C 2 H 5 ...
Acetic acid bacteria (AAB) are a group of Gram-negative bacteria which oxidize sugars or ethanol and produce acetic acid during fermentation. [1] The acetic acid bacteria consist of 10 genera in the family Acetobacteraceae. [1] Several species of acetic acid bacteria are used in industry for production of certain foods and chemicals. [1]
The most extreme hyperthermophiles live on the superheated walls of deep-sea hydrothermal vents, requiring temperatures of at least 90 °C for survival. An extraordinary heat-tolerant hyperthermophile is Geogemma barossii (Strain 121) , [ 5 ] which has been able to double its population during 24 hours in an autoclave at 121 °C (hence its name).
Blood alcohol content (BAC), also called blood alcohol concentration or blood alcohol level, is a measurement of alcohol intoxication used for legal or medical purposes. [1] BAC is expressed as mass of alcohol per volume of blood. In US and many international publications, BAC levels are written as a percentage such as 0.08%, i.e. there is 0.8 ...
May Cause Alcohol Dependence “Regular or excessive alcohol consumption can lead to alcohol-related problems, including addiction, liver damage, and increased risk of certain cancers,” says ...
Zymomonas is an unwanted waterborn bacteria in beer, creating an estery-sulfury flavor due to the production of acetaldehyde and hydrogen sulfide.This can be likened to a rotten apple smell or fruity odor.
Sucrose is the only sugar that bacteria can use to form this sticky polysaccharide. [1] However, other sugars—glucose, fructose, lactose—can also be digested by S. mutans, but they produce lactic acid as an end product. The combination of plaque and acid leads to dental decay. [12]