Abstract :
Microbes can be used as efficient live factories
to produce beneficial products. They are cheap resources
that consist of numerous enzymes which can convert
complex chemical structure into simple digestible
molecules with a high efficiency. The diversity of
fermentation products produced by the microbes is
attributed to the rich diversity of microbes which have a
diverse metabolism that can yield various types of
fermentation products. Bacterial flora is a major part of the
gut flora that performs a wide variety of functions and plays
a very important role in fermentation. Many fermented
foods are fermented predominantly by bacteria. Some are
fermented largely by fungi and a few are fermented by both
(a double ferment). Various studies have shown the
production of Korean wine or Makgeolli using both
bacterial flora and fungal flora. The current study is a
preliminary effort to compare the rate of fermentation of
glucose using bacterial and fungal flora.
Keyword :
Microbes, Fermentation, Bacterial flora, Fungal flora, Glucose