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In biochemistry, fermentation theory refers to the historical study of models of natural fermentation processes, especially alcoholic and lactic acid fermentation. Notable contributors to the theory include Justus Von Liebig and Louis Pasteur , the latter of whom developed a purely microbial basis for the fermentation process based on his ...
Fermentation is used to produce the heme protein found in the Impossible Burger. Fermentation can be used to make alternative protein sources. It is commonly used to modify existing protein foods, including plant-based ones such as soy, into more flavorful forms such as tempeh and fermented tofu.
Louis Pasteur FRS Photograph by Nadar Born (1822-12-27) 27 December 1822 Dole, France Died 28 September 1895 (1895-09-28) (aged 72) Marnes-la-Coquette, France Education École normale supérieure University of Paris Known for Anthrax vaccine Cholera vaccine Rabies vaccine Chirality Dextran Fermentation theory Galactose Germ theory of disease Kinetic resolution Koch–Pasteur rivalry Liebig ...
The dispute between Liebig and Pasteur had, in a way, slowed down the advances of science and medicine in the area of fermentation, alcohol fermentation, and the enzymes. On the other hand, the conflicting ideas sped up the research in the area of fermentation and enzymes through other scientists and chemists.
Beer fermenting at a brewery. Zymology, also known as zymurgy, [a] is an applied science that studies the biochemical process of fermentation and its practical uses. Common topics include the selection of fermenting yeast and bacteria species and their use in brewing, wine making, fermenting milk, and the making of other fermented foods.
Traube's main work, the Theorie der Fermentwirkungen (1858) is the first comprehensive theory of fermentation to be based on experiments and elaborated consequently from the chemical point of view. The discovery in 1837 that yeast was a living organism suggested that fermentation itself was a living process.
Justus Freiherr von Liebig [a] (12 May 1803 – 20 April 1873) [2] was a German scientist who made major contributions to the theory, practice, and pedagogy of chemistry, as well as to agricultural and biological chemistry; he is considered one of the principal founders of organic chemistry. [3]
Grapes being trodden to extract the juice and made into wine in storage jars. Tomb of Nakht, 18th dynasty, Thebes, Ancient Egypt. Sourdough starter. In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction.