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 ...
May 8, 2024 · Fermentation, chemical process by which molecules such as glucose are broken down anaerobically. More broadly, fermentation is the foaming ...
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 ...
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic ...
Duration: 8:34
Posted: Apr 30, 2018
Posted: Apr 30, 2018
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.
Common fermented foods include kimchi, sauerkraut, kefir, tempeh, kombucha, and yogurt. These foods may reduce heart disease risk and aid digestion, ...
Aug 5, 2019 · Fermented foods are defined as foods or beverages produced through controlled microbial growth, and the conversion of food components ...
Fermentation is a powerful, flexible process for using microorganisms to produce alternative proteins. Fermentation has been used in food production for ...