fer·men·ta·tion
fer·men·ta·tion/ˌfərmənˈtāSHən/
noun
the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.
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Fermentation is a metabolic process that produces chemical changes in organic substances through the action of enzymes. In biochemistry, fermentation is ...
Fermentation
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Fermentation is a metabolic process that produces chemical changes in organic substances through the action of enzymes. Wikipedia
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic ...
Fermentation is a powerful, flexible process for using microorganisms to produce alternative proteins. Fermentation has been used in food production for ...
Sep 30, 2021 · Humanity has been fermenting food since the Neolithic age, long before people understood the science behind the process.
It can be converted into ethanol (alcohol) and carbon dioxide through the alcoholic fermentation pathway, or it can be converted into lactate through the lactic ...
Duration: 8:34
Posted: Apr 30, 2018
Posted: Apr 30, 2018
Common fermented foods include kimchi, sauerkraut, kefir, tempeh, kombucha, and yogurt. These foods may reduce heart disease risk and aid digestion, ...
Nov 18, 2021 · Spontaneous fermentation dependent on autochthonous microbes was the main method for producing fermented food and beverages throughout history, ...
Oct 2, 2020 · Fermentation is a biochemical reaction that extracts energy from carbohydrates without using oxygen. Organisms use fermentation to live, plus it ...