Title: Describe the process of industrial fermentation.
Course: Biotechnology Foundations in Agricultural and Environmental Science (18308-II) > Section: Exploring Bioprocessing

Description should include

- agricultural products (e.g., beer, wine, bread, yogurt, kefir, kombucha)
- industrial products (e.g., ethanol, butanol, acetone)
- medical products (e.g., antibiotics, antiseptics, anti-inflammatories, anticoagulants, antidepressants, vasodilators).

Description should also focus on the generation of energy by the breakdown of organic compounds (i.e., aerobic, and anaerobic microorganisms).

Process/Skill Questions:

- How has the use of fermentation changed over time?
- What key levels must be monitored for fermentation to be successful?
- What steps are necessary for fermentation to take place?
- What is the difference between aerobic and anaerobic respiration?
- How has the production of insulin changed over time?