bacterial fermentation?

Question

to whom it may concern,
my name is rachel wilson. i am a junior at morgan park high school. i am doing a project on bacterial fermentation scientist and i needed some information about this type of scientist. if you can, will u please send any information on a bacterial fermentation scientist? thank you very much

Answer 1

Saccharomices cereviceae

Answer 2

Lancenigo di Villorba (TV), Italy

Hi Mrs. Rachel, how are you? Here it is a cloudy day..and nears you?

BIOLOGICAL NOTES
I said you that "Saccharomyces cerevisiae" is a genus of yeasts, not bacteria. In the past century (twentieth) Whittaker and Margulies stated existence of five kingdom of living species.
Bacteria are unicellular, procariotic and eterotrophic living organism and they belong to "Monerae" 's kingdom.
Yeasts are unicellular (nonetheless, many species show aggregate colonization), eucariotic and eterotrophic living organism and they belong to "Fungi" 's kingdom. Moreover, toadstool and mushrooms also belong to latter kingdom.

Food's industry began fermentative applications in the past century (e.g. the former was penicillin's production, an antibiotic). In the second middle of XX century it was experimented bacterial's employments (e.g. Cephalosporium spp., whom produced other class of antibiotics).
I suggest you "Kluyveromyces fragilis", brewery's plants convert its classical yeast's processes toward these bacteria strains.

You ask me some scientist's address...sorry, I don't have anyone.

Answer 3

IT is probably somoene with a B.Sc. in microbiology and/or biochemistry ,woking in a research institution or in factories
P.S.I dont think it is safe to mention your name on the web this way.

Answer 4

Sorry, I wish I could but I can't; anyway wish you success in your endeavours!