Table of Contents
142 relations: Acetaldehyde, Acetate, Acetic acid, Acetogen, Acetone, Acetone–butanol–ethanol fermentation, Adenosine triphosphate, Aerobic fermentation, Alanine, Alchemical symbol, Alchemy, Alcoholic beverage, Anaerobic digestion, Ancient Egypt, Antoine Lavoisier, Archaea, Athel Cornish-Bowden, Auto-brewery syndrome, Ayurveda, Babylon, Bacteria, Baltic mythology, Beer, Biofuel, Blood, Budding, Butanediol fermentation, Butyric acid, Capricorn (astrology), Carbon dioxide, Carboxylic acid, Carp, Cellular respiration, Chametz, Charles Cagniard de la Tour, Cheese analogue, Chemical substance, Chemostat, Christian views on alcohol, Clostridium pasteurianum, Crabtree effect, Dark fermentation, Eduard Buchner, Egg substitutes, Electron, Electron acceptor, Endogeny (biology), Enzyme, Ethanol, Ethanol fermentation, ... Expand index (92 more) »
- Alchemical processes
- Anaerobic digestion
Acetaldehyde
Acetaldehyde (IUPAC systematic name ethanal) is an organic chemical compound with the formula CH3 CHO, sometimes abbreviated as MeCHO.
See Fermentation and Acetaldehyde
Acetate
An acetate is a salt formed by the combination of acetic acid with a base (e.g. alkaline, earthy, metallic, nonmetallic or radical base).
Acetic acid
Acetic acid, systematically named ethanoic acid, is an acidic, colourless liquid and organic compound with the chemical formula (also written as,, or). Vinegar is at least 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water.
See Fermentation and Acetic acid
Acetogen
An acetogen is a microorganism that generates acetate (CH3COO−) as an end product of anaerobic respiration or fermentation. Fermentation and acetogen are anaerobic digestion.
Acetone
Acetone (2-propanone or dimethyl ketone) is an organic compound with the formula.
Acetone–butanol–ethanol fermentation
Acetone–butanol–ethanol (ABE) fermentation, also known as the Weizmann process, is a process that uses bacterial fermentation to produce acetone, n-butanol, and ethanol from carbohydrates such as starch and glucose.
See Fermentation and Acetone–butanol–ethanol fermentation
Adenosine triphosphate
Adenosine triphosphate (ATP) is a nucleotide that provides energy to drive and support many processes in living cells, such as muscle contraction, nerve impulse propagation, and chemical synthesis.
See Fermentation and Adenosine triphosphate
Aerobic fermentation
Aerobic fermentation or aerobic glycolysis is a metabolic process by which cells metabolize sugars via fermentation in the presence of oxygen and occurs through the repression of normal respiratory metabolism. Fermentation and aerobic fermentation are metabolism.
See Fermentation and Aerobic fermentation
Alanine
Alanine (symbol Ala or A), or α-alanine, is an α-amino acid that is used in the biosynthesis of proteins.
Alchemical symbol
Alchemical symbols were used to denote chemical elements and compounds, as well as alchemical apparatus and processes, until the 18th century.
See Fermentation and Alchemical symbol
Alchemy
Alchemy (from Arabic: al-kīmiyā; from Ancient Greek: χυμεία, khumeía) is an ancient branch of natural philosophy, a philosophical and protoscientific tradition that was historically practised in China, India, the Muslim world, and Europe.
Alcoholic beverage
An alcoholic beverage (also called an adult beverage, alcoholic drink, strong drink, or simply a drink) is a beverage containing alcohol.
See Fermentation and Alcoholic beverage
Anaerobic digestion
Anaerobic digestion is a sequence of processes by which microorganisms break down biodegradable material in the absence of oxygen.
See Fermentation and Anaerobic digestion
Ancient Egypt
Ancient Egypt was a civilization of ancient Northeast Africa.
See Fermentation and Ancient Egypt
Antoine Lavoisier
Antoine-Laurent de Lavoisier (26 August 17438 May 1794), CNRS (Centre National de la Recherche Scientifique) also Antoine Lavoisier after the French Revolution, was a French nobleman and chemist who was central to the 18th-century chemical revolution and who had a large influence on both the history of chemistry and the history of biology.
See Fermentation and Antoine Lavoisier
Archaea
Archaea (archaeon) is a domain of single-celled organisms.
Athel Cornish-Bowden
Athel Cornish-Bowden (born 3 April 1943) is a British biochemist known for his numerous textbooks, particularly those on enzyme kinetics and his work on metabolic control analysis.
See Fermentation and Athel Cornish-Bowden
Auto-brewery syndrome
Auto-brewery syndrome (ABS) (also known as gut fermentation syndrome, endogenous ethanol fermentation or drunkenness disease) is a condition characterized by the fermentation of ingested carbohydrates in the gastrointestinal tract of the body caused by bacteria or fungi.
See Fermentation and Auto-brewery syndrome
Ayurveda
Ayurveda is an alternative medicine system with historical roots in the Indian subcontinent.
Babylon
Babylon was an ancient city located on the lower Euphrates river in southern Mesopotamia, within modern-day Hillah, Iraq, about 85 kilometers (55 miles) south of modern day Baghdad.
Bacteria
Bacteria (bacterium) are ubiquitous, mostly free-living organisms often consisting of one biological cell.
Baltic mythology
Baltic mythology is the body of mythology of the Baltic peoples stemming from Baltic paganism and continuing after Christianization and into Baltic folklore.
See Fermentation and Baltic mythology
Beer
Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grains—most commonly malted barley, although wheat, maize (corn), rice, and oats are also used. Fermentation and Beer are brewing.
Biofuel
Biofuel is a fuel that is produced over a short time span from biomass, rather than by the very slow natural processes involved in the formation of fossil fuels such as oil. Fermentation and Biofuel are anaerobic digestion.
Blood
Blood is a body fluid in the circulatory system of humans and other vertebrates that delivers necessary substances such as nutrients and oxygen to the cells, and transports metabolic waste products away from those same cells.
Budding
Budding or blastogenesis is a type of asexual reproduction in which a new organism develops from an outgrowth or bud due to cell division at one particular site.
Butanediol fermentation
2,3-Butanediol fermentation is anaerobic fermentation of glucose with 2,3-butanediol as one of the end products.
See Fermentation and Butanediol fermentation
Butyric acid
Butyric acid (from βούτῡρον, meaning "butter"), also known under the systematic name butanoic acid, is a straight-chain alkyl carboxylic acid with the chemical formula.
See Fermentation and Butyric acid
Capricorn (astrology)
Capricorn (Aigókerōs, Latin for "horned goats") is the tenth astrological sign in the zodiac out of twelve total zodiac signs, originating from the constellation of Capricornus, the goat.
See Fermentation and Capricorn (astrology)
Carbon dioxide
Carbon dioxide is a chemical compound with the chemical formula.
See Fermentation and Carbon dioxide
Carboxylic acid
In organic chemistry, a carboxylic acid is an organic acid that contains a carboxyl group attached to an R-group.
See Fermentation and Carboxylic acid
Carp
The term carp (carp) is a generic common name for numerous species of freshwater fish from the family Cyprinidae, a very large clade of ray-finned fish mostly native to Eurasia.
Cellular respiration
Cellular respiration is the process by which biological fuels are oxidized in the presence of an inorganic electron acceptor, such as oxygen, to drive the bulk production of adenosine triphosphate (ATP), which contains energy. Fermentation and Cellular respiration are metabolism.
See Fermentation and Cellular respiration
Chametz
Chametz (also chometz,, ḥameṣ, ḥameç and other spellings transliterated from חָמֵץ / חמץ) are foods with leavening agents that are forbidden to Jews on the holiday of Passover.
Charles Cagniard de la Tour
Baron Charles Cagniard de la Tour (31 March 1777 – 5 July 1859) was a French engineer and physicist.
See Fermentation and Charles Cagniard de la Tour
Cheese analogue
Cheese analogues (more widely known as cheese alternatives) are products used as culinary replacements for cheese.
See Fermentation and Cheese analogue
Chemical substance
A chemical substance is a unique form of matter with constant chemical composition and characteristic properties.
See Fermentation and Chemical substance
Chemostat
A chemostat (from chemical environment is static) is a bioreactor to which fresh medium is continuously added, while culture liquid containing left over nutrients, metabolic end products and microorganisms is continuously removed at the same rate to keep the culture volume constant.
See Fermentation and Chemostat
Christian views on alcohol
Christian views on alcohol are varied.
See Fermentation and Christian views on alcohol
Clostridium pasteurianum
Clostridium pasteurianum (previously known as Clostridium pastorianum) is a bacterium discovered in 1890 by the Russian microbiologist Sergei Winogradsky.
See Fermentation and Clostridium pasteurianum
Crabtree effect
The Crabtree effect, named after the English biochemist Herbert Grace Crabtree, describes the phenomenon whereby the yeast, Saccharomyces cerevisiae, produces ethanol (alcohol) in aerobic conditions at high external glucose concentrations rather than producing biomass via the tricarboxylic acid (TCA) cycle, the usual process occurring aerobically in most yeasts e.g.
See Fermentation and Crabtree effect
Dark fermentation
Dark fermentation is the fermentative conversion of organic substrate to biohydrogen. Fermentation and Dark fermentation are Catalysis.
See Fermentation and Dark fermentation
Eduard Buchner
Eduard Buchner (20 May 1860 – 13 August 1917) was a German chemist and zymologist, awarded the 1907 Nobel Prize in Chemistry for his work on fermentation.
See Fermentation and Eduard Buchner
Egg substitutes
Egg substitutes are food products which can be used to replace eggs in cooking and baking.
See Fermentation and Egg substitutes
Electron
The electron (or in nuclear reactions) is a subatomic particle with a negative one elementary electric charge.
Electron acceptor
An electron acceptor is a chemical entity that accepts electrons transferred to it from another compound.
See Fermentation and Electron acceptor
Endogeny (biology)
Endogenous substances and processes are those that originate from within a living system such as an organism, tissue, or cell.
See Fermentation and Endogeny (biology)
Enzyme
Enzymes are proteins that act as biological catalysts by accelerating chemical reactions. Fermentation and Enzyme are Catalysis and metabolism.
Ethanol
Ethanol (also called ethyl alcohol, grain alcohol, drinking alcohol, or simply alcohol) is an organic compound with the chemical formula.
Ethanol fermentation
Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products.
See Fermentation and Ethanol fermentation
Eukaryote
The eukaryotes constitute the domain of Eukarya or Eukaryota, organisms whose cells have a membrane-bound nucleus.
See Fermentation and Eukaryote
Exothermic reaction
In thermochemistry, an exothermic reaction is a "reaction for which the overall standard enthalpy change ΔH⚬ is negative." Exothermic reactions usually release heat.
See Fermentation and Exothermic reaction
Fermentation in food processing
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation and fermentation in food processing are alchemical processes, brewing, food science, metabolism and Mycology.
See Fermentation and Fermentation in food processing
Fermentation in winemaking
The process of fermentation in winemaking turns grape juice into an alcoholic beverage.
See Fermentation and Fermentation in winemaking
Fermentation lock
A fermentation lock or fermentation airlock is a device used in beer brewing and wine making that allows carbon dioxide released during fermentation to escape the fermenter, while not allowing air to enter the fermenter, thus avoiding oxidation.
See Fermentation and Fermentation lock
Fermented bean curd
Fermented tofu (also called fermented bean curd, white bean-curd cheese, tofu cheese, soy cheese, preserved tofu or sufu) is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine.
See Fermentation and Fermented bean curd
Ferredoxin
Ferredoxins (from Latin ferrum: iron + redox, often abbreviated "fd") are iron–sulfur proteins that mediate electron transfer in a range of metabolic reactions.
See Fermentation and Ferredoxin
Flatulence
Flatulence is the expulsion of gas from the intestines via the anus, commonly referred to as farting.
See Fermentation and Flatulence
Formate
Formate (IUPAC name: methanoate) is the conjugate base of formic acid.
Friedrich Traugott Kützing
Friedrich Traugott Kützing (8 December 1807 in Ritteburg – 9 September 1893) was a German pharmacist, botanist and phycologist.
See Fermentation and Friedrich Traugott Kützing
Friedrich Wöhler
Friedrich Wöhler FRS(For) HonFRSE (31 July 180023 September 1882) was a German chemist known for his work in both organic and inorganic chemistry, being the first to isolate the chemical elements beryllium and yttrium in pure metallic form.
See Fermentation and Friedrich Wöhler
Functional food
A functional food is a food claimed to have an additional (often one related to health promotion or disease prevention) by adding new ingredients or more of existing ingredients.
See Fermentation and Functional food
Fungus
A fungus (fungi or funguses) is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms.
Gasoline
Gasoline or petrol is a petrochemical product characterized as a transparent, yellowish, and flammable liquid normally used as a fuel for spark-ignited internal combustion engines.
Glycolysis
Glycolysis is the metabolic pathway that converts glucose into pyruvate and, in most organisms, occurs in the liquid part of cells (the cytosol).
See Fermentation and Glycolysis
Goldfish
The goldfish (Carassius auratus) is a freshwater fish in the family Cyprinidae of order Cypriniformes.
Halophile
A halophile (from the Greek word for 'salt-loving') is an extremophile that thrives in high salt concentrations.
See Fermentation and Halophile
Hemoglobin
Hemoglobin (haemoglobin, Hb or Hgb) is a protein containing iron that facilitates the transport of oxygen in red blood cells.
See Fermentation and Hemoglobin
Hemoprotein
A hemeprotein (or haemprotein; also hemoprotein or haemoprotein), or heme protein, is a protein that contains a heme prosthetic group.
See Fermentation and Hemoprotein
Hybrid (biology)
In biology, a hybrid is the offspring resulting from combining the qualities of two organisms of different varieties, subspecies, species or genera through sexual reproduction.
See Fermentation and Hybrid (biology)
Hydrogen
Hydrogen is a chemical element; it has symbol H and atomic number 1.
Hydrogenase
A hydrogenase is an enzyme that catalyses the reversible oxidation of molecular hydrogen (H2), as shown below: Hydrogen uptake is coupled to the reduction of electron acceptors such as oxygen, nitrate, sulfate, carbon dioxide, and fumarate.
See Fermentation and Hydrogenase
Hypoxia (environmental)
Hypoxia (hypo: "below", oxia: "oxygenated") refers to low oxygen conditions.
See Fermentation and Hypoxia (environmental)
Impossible Foods
Impossible Foods Inc. is a company that develops plant-based substitutes for meat products.
See Fermentation and Impossible Foods
India
India, officially the Republic of India (ISO), is a country in South Asia.
Industrial fermentation
Industrial fermentation is the intentional use of fermentation in manufacturing processes.
See Fermentation and Industrial fermentation
Invertebrate
Invertebrates is an umbrella term describing animals that neither develop nor retain a vertebral column (commonly known as a spine or backbone), which evolved from the notochord.
See Fermentation and Invertebrate
Jiahu
Jiahu was the site of a Neolithic settlement based in the central plain of ancient China, near the Yellow River.
Justus von Liebig
Justus Freiherr (Baron) von Liebig (12 May 1803 – 20 April 1873) was a German scientist who made major contributions to the theory, practice, and pedagogy of chemistry, as well as to agricultural and biological chemistry; he is considered one of the principal founders of organic chemistry.
See Fermentation and Justus von Liebig
Kimchi
Kimchi (gimchi) is a traditional Korean side dish (banchan) consisting of salted and fermented vegetables, most often napa cabbage or Korean radish.
Lactic acid
Lactic acid is an organic acid.
See Fermentation and Lactic acid
Lactic acid fermentation
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.
See Fermentation and Lactic acid fermentation
Lactobacillaceae
The Lactobacillaceae are a family of lactic acid bacteria.
See Fermentation and Lactobacillaceae
Lactose
Lactose, or milk sugar, is a disaccharide composed of galactose and glucose and has the molecular formula C12H22O11.
Le Chatelier's principle
Le Chatelier's principle (pronounced or), also called Chatelier's principle (or the Equilibrium Law), is a principle of chemistry used to predict the effect of a change in conditions on chemical equilibrium.
See Fermentation and Le Chatelier's principle
Leghemoglobin
Leghemoglobin (also leghaemoglobin or legoglobin) is an oxygen-carrying phytoglobin found in the nitrogen-fixing root nodules of leguminous plants.
See Fermentation and Leghemoglobin
List of fermented foods
This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms.
See Fermentation and List of fermented foods
List of Neolithic cultures of China
This is a list of Neolithic cultures of China that have been unearthed by archaeologists.
See Fermentation and List of Neolithic cultures of China
Louis Pasteur
Louis Pasteur (27 December 1822 – 28 September 1895) was a French chemist, pharmacist, and microbiologist renowned for his discoveries of the principles of vaccination, microbial fermentation, and pasteurization, the last of which was named after him.
See Fermentation and Louis Pasteur
Maize
Maize (Zea mays), also known as corn in North American English, is a tall stout grass that produces cereal grain.
Mammal
A mammal is a vertebrate animal of the class Mammalia.
McGraw Hill Education
McGraw Hill is an American publishing company for educational content, software, and services for pre-K through postgraduate education.
See Fermentation and McGraw Hill Education
Meat alternative
A meat alternative or meat substitute (also called plant-based meat, mock meat, or fake meat sometimes pejoratively), is a food product made from vegetarian or vegan ingredients, eaten as a replacement for meat.
See Fermentation and Meat alternative
Metabolic pathway
In biochemistry, a metabolic pathway is a linked series of chemical reactions occurring within a cell. Fermentation and metabolic pathway are metabolism.
See Fermentation and Metabolic pathway
Metabolism
Metabolism (from μεταβολή metabolē, "change") is the set of life-sustaining chemical reactions in organisms.
See Fermentation and Metabolism
Methane
Methane is a chemical compound with the chemical formula (one carbon atom bonded to four hydrogen atoms). Fermentation and Methane are anaerobic digestion.
Methanogen
Methanogens are anaerobic archaea that produce methane as a byproduct of their energy metabolism, i.e., catabolism. Fermentation and Methanogen are anaerobic digestion.
See Fermentation and Methanogen
Methanogenesis
Methanogenesis or biomethanation is the formation of methane coupled to energy conservation by microbes known as methanogens. Fermentation and Methanogenesis are anaerobic digestion.
See Fermentation and Methanogenesis
Milk substitute
A milk substitute is any substance that resembles milk and can be used in the same ways as milk.
See Fermentation and Milk substitute
Mixed acid fermentation
In biochemistry, mixed acid fermentation is the metabolic process by which a six-carbon sugar (e.g. glucose) is converted into a complex and variable mixture of acids. Fermentation and mixed acid fermentation are anaerobic digestion.
See Fermentation and Mixed acid fermentation
Muscle
Muscle is a soft tissue, one of the four basic types of animal tissue.
Mutation
In biology, a mutation is an alteration in the nucleic acid sequence of the genome of an organism, virus, or extrachromosomal DNA.
Myoglobin
Myoglobin (symbol Mb or MB) is an iron- and oxygen-binding protein found in the cardiac and skeletal muscle tissue of vertebrates in general and in almost all mammals.
See Fermentation and Myoglobin
Natural selection
Natural selection is the differential survival and reproduction of individuals due to differences in phenotype.
See Fermentation and Natural selection
Neolithic
The Neolithic or New Stone Age (from Greek νέος 'new' and λίθος 'stone') is an archaeological period, the final division of the Stone Age in Europe, Asia and Africa.
See Fermentation and Neolithic
Nicotinamide adenine dinucleotide
Nicotinamide adenine dinucleotide (NAD) is a coenzyme central to metabolism.
See Fermentation and Nicotinamide adenine dinucleotide
Nobel Prize in Chemistry
The Nobel Prize in Chemistry (Nobelpriset i kemi) is awarded annually by the Royal Swedish Academy of Sciences to scientists in the various fields of chemistry.
See Fermentation and Nobel Prize in Chemistry
Non-fermenter
Non-fermenters (also non-fermenting bacteria) are a taxonomically heterogeneous group of bacteria of the phylum Pseudomonadota that cannot catabolize glucose, and are thus unable to ferment.
See Fermentation and Non-fermenter
Obligate anaerobe
Obligate anaerobes are microorganisms killed by normal atmospheric concentrations of oxygen (20.95% O2).
See Fermentation and Obligate anaerobe
Organic compound
Some chemical authorities define an organic compound as a chemical compound that contains a carbon–hydrogen or carbon–carbon bond; others consider an organic compound to be any chemical compound that contains carbon.
See Fermentation and Organic compound
Oxidative phosphorylation
Oxidative phosphorylation (UK, US) or electron transport-linked phosphorylation or terminal oxidation is the metabolic pathway in which cells use enzymes to oxidize nutrients, thereby releasing chemical energy in order to produce adenosine triphosphate (ATP). Fermentation and Oxidative phosphorylation are metabolism.
See Fermentation and Oxidative phosphorylation
Pasteurization
In the field of food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged and unpacked foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than, to eliminate pathogens and extend shelf life. Fermentation and pasteurization are food preservation.
See Fermentation and Pasteurization
Phosphate
In chemistry, a phosphate is an anion, salt, functional group or ester derived from a phosphoric acid.
See Fermentation and Phosphate
Phosphoketolase
The enzyme phosphoketolase() catalyzes the chemical reactions Phosphoketolase is considered a promiscuous enzyme because it was demonstrated to use 3 different sugar phosphates as substrates.
See Fermentation and Phosphoketolase
Photofermentation
Photofermentation is the fermentative conversion of organic substrate to biohydrogen manifested by a diverse group of photosynthetic bacteria by a series of biochemical reactions involving three steps similar to anaerobic conversion. Fermentation and Photofermentation are Catalysis.
See Fermentation and Photofermentation
Pickled cucumber
A pickled cucumber – commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, South Africa, Australia, and New Zealand – is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment.
See Fermentation and Pickled cucumber
Plug flow reactor model
The plug flow reactor model (PFR, sometimes called continuous tubular reactor, CTR, or piston flow reactors) is a model used to describe chemical reactions in continuous, flowing systems of cylindrical geometry.
See Fermentation and Plug flow reactor model
Prentice Hall
Prentice Hall was a major American educational publisher.
See Fermentation and Prentice Hall
Propionic acid
Propionic acid (from the Greek words πρῶτος: prōtos, meaning "first", and πίων: píōn, meaning "fat"; also known as propanoic acid) is a naturally occurring carboxylic acid with chemical formula.
See Fermentation and Propionic acid
Protein production
Protein production is the biotechnological process of generating a specific protein.
See Fermentation and Protein production
Pyruvic acid
Pyruvic acid (IUPAC name: 2-oxopropanoic acid, also called acetoic acid) (CH3COCOOH) is the simplest of the alpha-keto acids, with a carboxylic acid and a ketone functional group. Fermentation and Pyruvic acid are metabolism.
See Fermentation and Pyruvic acid
Redox
Redox (reduction–oxidation or oxidation–reduction) is a type of chemical reaction in which the oxidation states of the reactants change.
Rumen
The rumen, also known as a paunch, is the largest stomach compartment in ruminants and the larger part of the reticulorumen, which is the first chamber in the alimentary canal of ruminant animals.
Saccharomyces cerevisiae
Saccharomyces cerevisiae (brewer's yeast or baker's yeast) is a species of yeast (single-celled fungal microorganisms). Fermentation and Saccharomyces cerevisiae are Oenology.
See Fermentation and Saccharomyces cerevisiae
Souring
Souring is a food preparation technique that causes a physical and chemical change in food by exposing it to an acid.
Substrate (chemistry)
In chemistry, the term substrate is highly context-dependent. Fermentation and substrate (chemistry) are Catalysis.
See Fermentation and Substrate (chemistry)
Succinic acid
Succinic acid is a dicarboxylic acid with the chemical formula (CH2)2(CO2H)2.
See Fermentation and Succinic acid
Sudan
Sudan, officially the Republic of the Sudan, is a country in Northeast Africa.
Sugar beet
A sugar beet is a plant whose root contains a high concentration of sucrose and which is grown commercially for sugar production.
See Fermentation and Sugar beet
Sugarcane
Sugarcane or sugar cane is a species of tall, perennial grass (in the genus Saccharum, tribe Andropogoneae) that is used for sugar production.
See Fermentation and Sugarcane
Sulfate-reducing microorganism
Sulfate-reducing microorganisms (SRM) or sulfate-reducing prokaryotes (SRP) are a group composed of sulfate-reducing bacteria (SRB) and sulfate-reducing archaea (SRA), both of which can perform anaerobic respiration utilizing sulfate as terminal electron acceptor, reducing it to hydrogen sulfide (H2S).
See Fermentation and Sulfate-reducing microorganism
Symbiotic fermentation
Symbiotic fermentation is a form of fermentation in which multiple organisms (yeasts, acetic acid bacteria, lactic acid bacteria and others) interact in symbiosis in order to produce the desired product.
See Fermentation and Symbiotic fermentation
Tempeh
Tempeh or tempe (témpé) is a traditional Indonesian food made from fermented soybeans.
Theodor Schwann
Theodor Schwann (7 December 181011 January 1882) was a German physician and physiologist.
See Fermentation and Theodor Schwann
Thermophile
A thermophile is an organism—a type of extremophile—that thrives at relatively high temperatures, between. Fermentation and thermophile are anaerobic digestion.
See Fermentation and Thermophile
Turbidostat
A turbidostat is a continuous microbiological culture device, similar to a chemostat or an auxostat, which has feedback between the turbidity of the culture vessel and the dilution rate.
See Fermentation and Turbidostat
Vitalism
Vitalism is a belief that starts from the premise that "living organisms are fundamentally different from non-living entities because they contain some non-physical element or are governed by different principles than are inanimate things." Where vitalism explicitly invokes a vital principle, that element is often referred to as the "vital spark", "energy", "élan vital" (coined by vitalist Henri Bergson), "vital force", or "vis vitalis", which some equate with the soul.
Wine
Wine is an alcoholic drink made from fermented fruit.
Xanthan gum
Xanthan gum is a polysaccharide with many industrial uses, including as a common food additive.
See Fermentation and Xanthan gum
Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom.
Yogurt
Yogurt (from; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk.
Zymology
Zymology, also known as zymurgy, is an applied science that studies the biochemical process of fermentation and its practical uses. Fermentation and Zymology are brewing and Oenology.
See also
Alchemical processes
- Albedo (alchemy)
- Calcination
- Ceration
- Citrinitas
- Cohobation
- Congelation
- Decantation
- Digestion (alchemy)
- Distillation
- Fermentation
- Fermentation in food processing
- Filtration
- Fixation (alchemy)
- Magnum opus (alchemy)
- Multiplication (alchemy)
- Nigredo
- Notarikon
- Projection (alchemy)
- Putrefaction
- Putrefying bacteria
- Rubedo
- Separatory funnel
- Solution (chemistry)
- Sublimation (phase transition)
- Sublimatory
- Unity of opposites
Anaerobic digestion
- 3-Nitrooxypropanol
- Acetogen
- Acetogenesis
- Acidogenesis
- Anaerobic Digestion and Biogas Association
- Anaerobic digester types
- Anaerobic digestion
- Anaerobic respiration
- Anammox for wastewater treatment
- Biochemical oxygen demand
- Bioconversion of biomass to mixed alcohol fuels
- Biodegradation
- Biofuel
- Biogas
- Biogas upgrader
- Biogen UK
- Biohydrogen
- Chemical oxygen demand
- Clonostachys rosea f. rosea
- Coenzyme-B sulfoethylthiotransferase
- Comparison of anaerobic and aerobic digestion
- Decomposition
- Digestate
- Dissimilatory nitrate reduction to ammonium
- Energy crop
- Fermentation
- Integrated manure utilization system
- Landfill gas
- Leachate
- List of solid waste treatment technologies
- Marsh gas
- Mesophile
- Methane
- Methanogen
- Methanogenesis
- Mixed acid fermentation
- Organisms involved in water purification
- SHARON Wastewater Treatment
- Sewage
- Sewer gas destructor lamp
- Silage
- Thermophile
- Total suspended solids
- Vasily Omelianski
- Volatile acid
- Waste stabilization pond
- Wolfe cycle
References
Also known as Anaerobic fermentation, Bacterial fermentation, Cellular fermentation, Fermantation, Ferment, Fermentation (biochemistry), Fermentation (biology), Fermentation Process, Fermentative, Fermented, Fermenting, Fermentor, Ferments, Fermintation, Heterofermentative, Homofermentative, Homofermentative metabolism, Microbial fermentation, Microbial fermentation technology, Unfermented, Zymogenous, Zymosis, .