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
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Fermentation is a metabolic process that produces chemical changes in organic substances through the action of enzymes. Wikipedia
Fermentation is a metabolic process that produces chemical changes in organic substances through the action of enzymes. In biochemistry, fermentation is ...
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 ...
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 ...
Oct 18, 2021 · Fermentation is a process in which sugars are transformed into a new product through chemical reactions carried out by microorganisms.
Fermentation is the process by which incomplete oxidation of organic molecules such as sugar occurs in the absence of oxygen to form alcohol or acid.
Fermentation is another anaerobic (non-oxygen-requiring) pathway for breaking down glucose, one that's performed by many types of organisms and cells. In ...
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, ...