RE: Literal and Not Literal
September 7, 2019 at 9:13 am
(This post was last modified: September 7, 2019 at 9:17 am by John 6IX Breezy.)
(September 7, 2019 at 7:38 am)LastPoet Wrote: Any person that has produced wine knows this. When you put the grapes with juice and depending if you want to make red or white put in the engaço (sorry if not the english word for it). After that, sift the juice that has lactobateria in in into wood barrels and voila, wine that depending on the temperature gives you more or less alcohol. Why? In anaerobic conditions, those bacteria produce poo to them as what we call alcohol, until they get into so much squalor (the alcohol) that they die off and fermentation ends...
I'm aware, but, its not the same thing. Fermentation and respiration are part of the organism's metabolism whereas bacteriocins are produced specifically to kill other bacteria. I haven't had the pleasure of producing wine, but I did take an elective course on microbiology.
Reference: Madigan, M. T., Martinko, J. M., Bender, K. S., Buckley, D. H., & Stahl, D. A. (2015). Biology of Microorganisms. Boston: Pearson.