Kimchi Family (Korean: 발효가족; Hanja: 醱酵家族; RR: Balhyo Gajok; lit. Fermentation Family) is a 2011 South Korean television series, starring Song Il-kook...

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...

Enteric fermentation is a digestive process by which carbohydrates are broken down by microorganisms into simple molecules for absorption into the bloodstream...

acid. Malolactic fermentation is most often performed as a secondary fermentation shortly after the end of the primary fermentation, but can sometimes...

(non-oxygen-requiring) fermentation reaction that is common in bacteria. It is characteristic for members of the Enterobacteriaceae, a large family of Gram-negative...

microorganisms. In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the...

Acetone–butanol–ethanol (ABE) fermentation, also known as the Weizmann process, is a process that uses bacterial fermentation to produce acetone, n-butanol...

carbohydrates to carbon dioxide and alcohols through the process of fermentation. The products of this reaction have been used in baking and the production...

rate of fermentation. When inoculum is added, fermentation can take approximately 20 hours to 3 days. If inoculum is not added, fermentation could take...

and honey, whereas kombucha is made of black tea and cane sugar. The fermentation process also requires a symbiotic colony of bacteria and yeast (SCOBY)...

the front part of the digestive system and therefore is called foregut fermentation, typically requires the fermented ingesta (known as cud) to be regurgitated...

controlled fermentation process that binds soybeans into a cake form. A fungus, Rhizopus oligosporus or Rhizopus oryzae, is used in the fermentation process...

are distinct from mead. The honey wine of Hungary, for example, is the fermentation of honey-sweetened pomace of grapes or other fruits. Mead was produced...

Nuruk (Korean: 누룩) is a traditional Korean fermentation starter. It is used to make various types of Korean alcoholic beverages including takju, cheongju...

US$1.7 billion as of 2019[update]. Kombucha is produced by symbiotic fermentation of sugared tea using a symbiotic culture of bacteria and yeast (SCOBY)...

acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast and ethanol to acetic...

intestine), then left to undergo natural fermentation and drying for days, months, or even years.[citation needed] Fermentation—allowing beneficial or benign organisms...

ethanol and produce acetic acid during fermentation. The acetic acid bacteria consist of 10 genera in the family Acetobacteraceae. Several species of acetic...

renowned for his discoveries of the principles of vaccination, microbial fermentation, and pasteurization, the last of which was named after him. His research...

Syngas fermentation, also known as synthesis gas fermentation, is a microbial process. In this process, a mixture of hydrogen, carbon monoxide, and carbon...

self-described "fermentation fetishist", Katz has taught hundreds of food workshops around the United States, and his book Wild Fermentation (2003) has been...

typical fermentation to a stage of decomposition, brought about by the digestive action of the larvae of the cheese fly of the Piophilidae family. These...

revolutionised the science of brewing beer. He is best known for the continuous fermentation method. Coutts' German grandfather, Frederick Joseph Kühtze, began brewing...

referred to the expressed juice of apples, either before fermentation as sweet cider, or after fermentation, a hard cider. Cider is an ancient beverage. Evidence...

Traditionally, winter kimchi, called gimjang, was stored in large earthenware fermentation vessels, called onggi, in the ground to prevent freezing during the winter...

Acetylation Cellulose acetate Copper(II) acetate Fermentation (biochemistry) Sodium acetate Mixed acid fermentation Acetic acid Acetyl chloride Zinc acetate Zumdahl...

formed by mixed fermentation combining a selection of mixed lambic (spontaneous fermentation) and a brown beer of high fermentation and aged in oak barrels...

acid through fermentation. The bacteria used for such fermentation are usually from Lactococci, Lactobacilli, or Streptococci families. Sometimes these...

associated with undesired metabolite production, pathogenesis and food fermentation. Although other varieties in Rhizopus microsporus may be harmful, Rhizopus...

non-alcoholic beverage. Historically it was produced by the natural fermentation of prepared ginger spice, yeast and sugar. Current ginger beers are often...