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The definition of fermentation has evolved over the years. [1] The most modern definition is catabolism, where organic compounds are both the electron donor and acceptor. [1] [2] A common electron donor is glucose, and pyruvate is a common electron acceptor.
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.
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 ...
Industrial fermentation is the intentional use of fermentation in manufacturing processes. In addition to the mass production of fermented foods and drinks, industrial fermentation has widespread applications in chemical industry. Commodity chemicals, such as acetic acid, citric acid, and ethanol are made by fermentation. [1]
A 16th-century brewery Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence ...
Keep it basic with your favorite bagel, cream cheese, smoked salmon, and fresh dill, or add more tasty toppings like capers, red onions, and cucumbers. loooby / istockphoto 5 Ingredient Tomato Soup
I tried six brands of store-bought tater tots from Sonic, Ore-Ida, Cascadian Farm, McCain, Signature Select, and Alexia Foods to find the best ones.
Fermentation is the microbial conversion of starch and sugars into alcohol. Not only can fermentation produce alcohol, but it can also be a valuable preservation technique. Fermentation can also make foods more nutritious and palatable. Water was also turned into alcoholic beverages through fermentation.