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Brix and pH had a significant effect on fermentation time with a 77 rate by analysis of variance In the case of concentration of substrate and product, only Brix

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Alcoholic Fermentation: yeast cells Glycolysis Reactions + an additional step (in cytoplasm) Reactants Products Glucose 4 ATP's (gross) 2 ATP's 2 NADH's

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of protein and other material (maize meal, glucose in yeast water etc ) and the fermentation products estimated during or at the end of thefermentation period

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industrial fermentation processes in developing countries • Alcoholic beverages, including some spirits, but largely wines and beer • Milk and milk products,

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