Fermentation is a type of redox metabolism carried out in the absence of oxygen. During fermentation, organic molecules (e.g., glucose) are catabolized...

Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular...

In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing...

Look up fermentation or ferment in Wiktionary, the free dictionary. Fermentation is a metabolic process whereby electrons released from nutrients are ultimately...

known as gut fermentation syndrome, endogenous ethanol fermentation or drunkenness disease) is a condition characterized by the fermentation of ingested...

fermentation theory refers to the historical study of models of natural fermentation processes, especially alcoholic and lactic acid fermentation. Notable...

The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice...

A fermentation lock or fermentation airlock is a device used in beer brewing and wine making that allows carbon dioxide released during fermentation to...

Aerobic fermentation or aerobic glycolysis is a metabolic process by which cells metabolize sugars via fermentation in the presence of oxygen and occurs...

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...

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

bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves...

main fermentation methods: warm, cool and spontaneous. Fermentation may take place in an open or closed fermenting vessel; a secondary fermentation may...

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

Secondary fermentation is a process commonly associated with winemaking, which entails a second period of fermentation in a different vessel than the one...

the excess pyruvate. Fermentation oxidizes NADH to NAD+ so it can be re-used in glycolysis. In the absence of oxygen, fermentation prevents the buildup...

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

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

Foregut fermentation is a form of digestion that occurs in the foregut of some animals such as the hamster rat, langur monkey, and the hippopotamus. It...

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...

fermentation vessel, yeast naturally present on the skins of the grapes, or in the environment, will sooner or later start the alcoholic fermentation...

the fermentation result, because the species of microbes are selected in laboratory conditions, as well as easy transportation. During fermentation, changes...

Industrial fermentation is the intentional use of fermentation in manufacturing processes. In addition to the mass production of fermented foods and drinks...

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...

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)...

chymosin during fermentation. The genetically modified microorganism is killed after fermentation and chymosin isolated from the fermentation broth, so that...

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

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

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is a 2003 book by Sandor Katz that discusses the ancient practice of fermentation...

various years. After primary fermentation, blending (assemblage in Champagne) and bottling, a second alcoholic fermentation occurs in the bottle. Although...