- Fermentation is the
metabolic process in which carbohydrates and related compounds are
oxidized with the release of energy in the absence of any external
electron acceptors.
- Fermentation, the
process of energy production in a cell under anaerobic conditions .
- Ethanol fermentation, a
form of anaerobic respiration used primarily by yeasts when oxygen is not
present in sufficient quantity for normal cellular respiration.
- Industrial
fermentation, the breakdown and re-assembly of biochemicals for industry,
often in aerobic growth conditions.
- Microbial fermentations
represent one of the oldest techniques known for the preservation of food.
-
Anaerobic Fermentation - Among
various substrates only amino acids and sugars can be fermented readily
although alkanoic acids, purines and pyrimidines can also be fermented
rarely.
- Fermentation of sugars usually produce alcoholsFermentations
result in products of great economic value and prominence in the U.S.
food supply.
- Fermentations involving
production of acetic acid yield foods or condiments that are generally
safe.
- Bioprocess technology
is an extension of ancient techniques for developing useful products by
taking advantage of natural biological activities such as production of
enzymes and antibiotics.
- Fermentation Technology
is a discipline of biotechnology which involves the development of new
Fermentation processes and the improvement and optimization of current
processes.
- The aerobic
fermentation is the primary method of product formation in Biotechnology.
- An essential step in
the brewing process is the fermentation of carbohydrates to ethanol.
- Fermented dairy
products alone represent 20% of the total economic value of fermented
foods produced worldwide
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