The lag phase is the adaptation period where microorganisms adjust to their environment before active growth begins.

Increasing substrate concentration typically increases fermentation rate to a saturation point, after which it levels off.

Lactic acid is the main product of lactic acid fermentation, which occurs in certain bacteria and muscle cells.

Glucose is the primary substrate for fermentation, as it is readily metabolized by many microorganisms.

Enzymes catalyze biochemical reactions during fermentation, facilitating the conversion of substrates into products.

The maximum specific growth rate indicates the fastest growth rate of microorganisms during fermentation under optimal conditions.

The color of the substrate does not significantly affect fermentation rate, while temperature, pH, and oxygen concentration do.

Saccharomyces cerevisiae, or baker's yeast, is widely used in alcoholic fermentation to produce ethanol.

Carbon dioxide is a byproduct of alcoholic fermentation, along with ethanol.

Lactic acid fermentation occurs in muscle cells during intense exercise when oxygen levels are low.