Characteristics of traditional fermentation organisms

Fruit wine is made of yeast and needs oxygen first. When yeast grows to a certain amount, it begins to isolate oxygen, so that glucose can be decomposed 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.