What's the difference between fruit wine, fermented bean curd and kimchi in microbial species and production principle? Summarize the similarities and differences of traditional fermentation processes

What's the difference between fruit wine, fermented bean curd and kimchi in microbial species and production principle? Summarize the similarities and differences of traditional fermentation processes. Yeast is used in fruit wine, and oxygen is needed first. When yeast grows to a certain amount, it begins to isolate oxygen, so that it can decompose glucose into alcohol through anaerobic respiration.

Sufu is made of Mucor. protein in tofu is turned into small molecule protein by the enzyme of Mucor, which is easy to be absorbed by people.

Pickled vegetables are fermented by lactic acid bacteria which produce lactic acid. Lactic acid bacteria fermentation needs to isolate oxygen.

Generally speaking, it uses anaerobic respiration of microorganisms.