Search results
Results from the WOW.Com Content Network
This definition distinguishes fermentation from aerobic respiration, where oxygen is the acceptor and types of anaerobic respiration, where an inorganic species is the acceptor. [citation needed] Fermentation had been defined differently in the past. In 1876, Louis Pasteur described it as "la vie sans air" (life without air). [7]
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.
For multicellular organisms, during short bursts of strenuous activity, muscle cells use fermentation to supplement the ATP production from the slower aerobic respiration, so fermentation may be used by a cell even before the oxygen levels are depleted, as is the case in sports that do not require athletes to pace themselves, such as sprinting.
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. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy.
Lactic acid fermentation is a metabolic process by which glucose or other six-carbon sugars (also, disaccharides of six-carbon sugars, e.g. sucrose or lactose) are converted into cellular energy and the metabolite lactate, which is lactic acid in solution.
Fermentation gives us a wide range of delicious concoctions, like sour pickles, funky kimchi, intoxicating alcohols, addictive cheeses, tasty breads, and so much more. As food preparation methods ...
Fermentation is a reaction where sugar can be converted into a gas, alcohols or acids. Fermentation happens anaerobically, which means microorganisms that go through fermentation can function without the presence of oxygen. Yeasts and bacteria are commonly used to mass produce multiple products.
3. Keebler Fudge Magic Middles. Neither the chocolate fudge cream inside a shortbread cookie nor versions with peanut butter or chocolate chip crusts survived.