Faster access than browser!
120 relations: Acetaldehyde, Acetate, Acetic acid, Acetone, Acetone–butanol–ethanol fermentation, Adenosine triphosphate, Aerobic fermentation, Alanine, Alchemy, Alcoholic drink, Anaerobic digestion, Ancient Egypt, Antoine Lavoisier, Archaea, Auto-brewery syndrome, Babylon, Bacteria, Baltic mythology, Beer, Blood, Budding, Butanol, Butyric acid, Carbon dioxide, Carboxylic acid, Carp, Cellular respiration, Chametz, Charles Cagniard de la Tour, Chemostat, Christian views on alcohol, Clostridium pasteurianum, Crabtree effect, Dark fermentation, Eduard Buchner, Electron, Electron acceptor, Endogeny (biology), Enzyme, Ethanol, Eukaryote, Exothermic reaction, Fermentation in food processing, Fermentation in winemaking, Fermentation lock, Ferredoxin, Flatulence, Food, Formate, Friedrich Traugott Kützing, ..., Friedrich Wöhler, Fungus, Gasoline, Glycolysis, Glyoxylic acid, Goldfish, Halophile, Hexanoic acid, Hybrid (biology), Hydrogen, Hydrogenase, Industrial fermentation, Jiahu, Justus von Liebig, Kimchi, Lactic acid, Lactic acid fermentation, Lactobacillus, Lactose, Le Chatelier's principle, List of Neolithic cultures of China, Louis Pasteur, Maize, Mammal, McGraw-Hill Education, Metabolism, Methanogen, Methanogenesis, Microorganism, Mixed acid fermentation, Muscle, Mutation, Natural selection, Neolithic, Nicotinamide adenine dinucleotide, Nobel Prize in Chemistry, Non-fermenter, Obligate anaerobe, Organic compound, Oxidative phosphorylation, Pasteurization, Phosphate, Phosphoketolase, Photofermentation, Photosynthesis, Pickled cucumber, Plug flow reactor model, Prentice Hall, Propionic acid, Pyruvic acid, Redox, Rumen, Saccharomyces cerevisiae, Souring, Substrate (chemistry), Succinic acid, Sudan, Sugar, Sugar beet, Sugarcane, Sulfate-reducing microorganisms, Theodor Schwann, Thermophile, Turbidostat, Vitalism, Wine, Xanthan gum, Yeast, Yogurt, Zymology. Expand index (70 more) »
Acetaldehyde
Acetaldehyde (systematic name ethanal) is an organic chemical compound with the formula CH3CHO, sometimes abbreviated by chemists as MeCHO (Me.
New!!: Fermentation and Acetaldehyde · See more »
Acetate
An acetate is a salt formed by the combination of acetic acid with an alkaline, earthy, metallic or nonmetallic and other base.
New!!: Fermentation and Acetate · See more »
Acetic acid
Acetic acid, systematically named ethanoic acid, is a colourless liquid organic compound with the chemical formula CH3COOH (also written as CH3CO2H or C2H4O2).
New!!: Fermentation and Acetic acid · See more »
Acetone
Acetone (systematically named propanone) is the organic compound with the formula (CH3)2CO.
New!!: Fermentation and Acetone · See more »
Acetone–butanol–ethanol fermentation
Acetone–butanol–ethanol (ABE) fermentation is a process that uses bacterial fermentation to produce acetone, n-Butanol, and ethanol from carbohydrates such as starch and glucose.
New!!: Fermentation and Acetone–butanol–ethanol fermentation · See more »
Adenosine triphosphate
Adenosine triphosphate (ATP) is a complex organic chemical that participates in many processes.
New!!: Fermentation and Adenosine triphosphate · See more »
Aerobic fermentation
Aerobic fermentation 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 (also referred to as the crabtree effect in yeast).
New!!: Fermentation and Aerobic fermentation · See more »
Alanine
Alanine (symbol Ala or A) is an α-amino acid that is used in the biosynthesis of proteins.
New!!: Fermentation and Alanine · See more »
Alchemy
Alchemy is a philosophical and protoscientific tradition practiced throughout Europe, Africa, Brazil and Asia.
New!!: Fermentation and Alchemy · See more »
Alcoholic drink
An alcoholic drink (or alcoholic beverage) is a drink that contains ethanol, a type of alcohol produced by fermentation of grains, fruits, or other sources of sugar.
New!!: Fermentation and Alcoholic drink · See more »
Anaerobic digestion
Anaerobic digestion is a collection of processes by which microorganisms break down biodegradable material in the absence of oxygen.
New!!: Fermentation and Anaerobic digestion · See more »
Ancient Egypt
Ancient Egypt was a civilization of ancient Northeastern Africa, concentrated along the lower reaches of the Nile River - geographically Lower Egypt and Upper Egypt, in the place that is now occupied by the countries of Egypt and Sudan.
New!!: Fermentation and Ancient Egypt · See more »
Antoine Lavoisier
Antoine-Laurent de Lavoisier (also Antoine Lavoisier after the French Revolution;; 26 August 17438 May 1794) CNRS (Centre National de la Recherche Scientifique) 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.
New!!: Fermentation and Antoine Lavoisier · See more »
Archaea
Archaea (or or) constitute a domain of single-celled microorganisms.
New!!: Fermentation and Archaea · See more »
Auto-brewery syndrome
Auto-brewery syndrome, also known as gut fermentation syndrome, is a rare medical condition in which intoxicating quantities of ethanol are produced through endogenous fermentation within the digestive system.
New!!: Fermentation and Auto-brewery syndrome · See more »
Babylon
Babylon (KA2.DIĜIR.RAKI Bābili(m); Aramaic: בבל, Babel; بَابِل, Bābil; בָּבֶל, Bavel; ܒܒܠ, Bāwēl) was a key kingdom in ancient Mesopotamia from the 18th to 6th centuries BC.
New!!: Fermentation and Babylon · See more »
Bacteria
Bacteria (common noun bacteria, singular bacterium) is a type of biological cell.
New!!: Fermentation and Bacteria · See more »
Baltic mythology
Baltic mythology is the body of mythology of the Baltic people stemming from Baltic paganism and continuing after Christianization and into Baltic folklore.
New!!: Fermentation and Baltic mythology · See more »
Beer
Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea.
New!!: Fermentation and Beer · See more »
Blood
Blood is a body fluid in humans and other animals that delivers necessary substances such as nutrients and oxygen to the cells and transports metabolic waste products away from those same cells.
New!!: Fermentation and Blood · See more »
Budding
Budding 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.
New!!: Fermentation and Budding · See more »
Butanol
Butanol (also called butyl alcohol (or βουτανόλη in Greek)) is a four-carbon alcohol with a formula of C4H9OH, which occurs in five isomeric structures, from a straight-chain primary alcohol to a branched-chain tertiary alcohol; all are a butyl or isobutyl group linked to a hydroxyl group (sometimes represented as BuOH, n-BuOH, and i-BuOH).
New!!: Fermentation and Butanol · See more »
Butyric acid
Butyric acid (from βούτῡρον, meaning "butter"), also known under the systematic name butanoic acid, abbreviated BTA, is a carboxylic acid with the structural formula CH3CH2CH2-COOH.
New!!: Fermentation and Butyric acid · See more »
Carbon dioxide
Carbon dioxide (chemical formula) is a colorless gas with a density about 60% higher than that of dry air.
New!!: Fermentation and Carbon dioxide · See more »
Carboxylic acid
A carboxylic acid is an organic compound that contains a carboxyl group (C(.
New!!: Fermentation and Carboxylic acid · See more »
Carp
Carp are various species of oily freshwater fish from the family Cyprinidae, a very large group of fish native to Europe and Asia.
New!!: Fermentation and Carp · See more »
Cellular respiration
Cellular respiration is a set of metabolic reactions and processes that take place in the cells of organisms to convert biochemical energy from nutrients into adenosine triphosphate (ATP), and then release waste products.
New!!: Fermentation and Cellular respiration · See more »
Chametz
Chametz (also chometz,, ḥameṣ, ḥameç and other spellings transliterated from חָמֵץ / חמץ) are leavened foods that are forbidden on the Jewish holiday of Passover.
New!!: Fermentation and Chametz · See more »
Charles Cagniard de la Tour
Baron Charles Cagniard de la Tour (31 March 1777 – 5 July 1859) was a French engineer and physicist.
New!!: Fermentation and Charles Cagniard de la Tour · See more »
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 are continuously removed at the same rate to keep the culture volume constant.
New!!: Fermentation and Chemostat · See more »
Christian views on alcohol
Christian views on alcohol are varied.
New!!: Fermentation and Christian views on alcohol · See more »
Clostridium pasteurianum
Clostridium pasteurianum (previously known as Clostridium pastorianum) is a bacterium discovered in 1890 by the Russian microbiologist Sergei Winogradsky.
New!!: Fermentation and Clostridium pasteurianum · See more »
Crabtree effect
Named after the English biochemist Herbert Grace Crabtree, the Crabtree effect describes the phenomenon whereby the yeast, Saccharomyces cerevisiae, produces ethanol (alcohol) in aerobic conditions and high external glucose concentrations rather than producing biomass via the tricarboxylic acid (TCA) cycle, the usual process occurring aerobically in most yeasts e.g. Kluyveromyces spp. This phenomenon is observed in most species of the Saccharomyces, Schizosaccharomyces, Debaryomyces, Brettanomyces, Torulopsis, Nematospora, and Nadsonia genera.
New!!: Fermentation and Crabtree effect · See more »
Dark fermentation
Dark fermentation is the fermentative conversion of organic substrate to biohydrogen.
New!!: Fermentation and Dark fermentation · See more »
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.
New!!: Fermentation and Eduard Buchner · See more »
Electron
The electron is a subatomic particle, symbol or, whose electric charge is negative one elementary charge.
New!!: Fermentation and Electron · See more »
Electron acceptor
An electron acceptor is a chemical entity that accepts electrons transferred to it from another compound.
New!!: Fermentation and Electron acceptor · See more »
Endogeny (biology)
Endogenous substances and processes are those that originate from within an organism, tissue, or cell.
New!!: Fermentation and Endogeny (biology) · See more »
Enzyme
Enzymes are macromolecular biological catalysts.
New!!: Fermentation and Enzyme · See more »
Ethanol
Ethanol, also called alcohol, ethyl alcohol, grain alcohol, and drinking alcohol, is a chemical compound, a simple alcohol with the chemical formula.
New!!: Fermentation and Ethanol · See more »
Eukaryote
Eukaryotes are organisms whose cells have a nucleus enclosed within membranes, unlike Prokaryotes (Bacteria and other Archaea).
New!!: Fermentation and Eukaryote · See more »
Exothermic reaction
An exothermic reaction is a chemical reaction that releases energy by light or heat.
New!!: Fermentation and Exothermic reaction · See more »
Fermentation in food processing
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.
New!!: Fermentation and Fermentation in food processing · See more »
Fermentation in winemaking
The process of fermentation in winemaking turns grape juice into an alcoholic beverage.
New!!: Fermentation and Fermentation in winemaking · See more »
Fermentation lock
A fermentation lock or 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.
New!!: Fermentation and Fermentation lock · See more »
Ferredoxin
Ferredoxins (from Latin ferrum: iron + redox, often abbreviated "fd") are iron-sulfur proteins that mediate electron transfer in a range of metabolic reactions.
New!!: Fermentation and Ferredoxin · See more »
Flatulence
Flatulence is defined in the medical literature as "flatus expelled through the anus" or the "quality or state of being flatulent", which is defined in turn as "marked by or affected with gases generated in the intestine or stomach; likely to cause digestive flatulence".
New!!: Fermentation and Flatulence · See more »
Food
Food is any substance consumed to provide nutritional support for an organism.
New!!: Fermentation and Food · See more »
Formate
Formate (IUPAC name: methanoate) is the anion derived from formic acid.
New!!: Fermentation and Formate · See more »
Friedrich Traugott Kützing
Friedrich Traugott Kützing (8 December 1807 in Ritteburg – 9 September 1893) was a German pharmacist, botanist and phycologist.
New!!: Fermentation and Friedrich Traugott Kützing · See more »
Friedrich Wöhler
Friedrich Wöhler (31 July 1800 – 23 September 1882) was a German chemist, best known for his synthesis of urea, but also the first to isolate several chemical elements.
New!!: Fermentation and Friedrich Wöhler · See more »
Fungus
A fungus (plural: 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.
New!!: Fermentation and Fungus · See more »
Gasoline
Gasoline (American English), or petrol (British English), is a transparent, petroleum-derived liquid that is used primarily as a fuel in spark-ignited internal combustion engines.
New!!: Fermentation and Gasoline · See more »
Glycolysis
Glycolysis (from glycose, an older term for glucose + -lysis degradation) is the metabolic pathway that converts glucose C6H12O6, into pyruvate, CH3COCOO− + H+.
New!!: Fermentation and Glycolysis · See more »
Glyoxylic acid
Glyoxylic acid or oxoacetic acid is an organic compound.
New!!: Fermentation and Glyoxylic acid · See more »
Goldfish
The goldfish (Carassius auratus) is a freshwater fish in the family Cyprinidae of order Cypriniformes.
New!!: Fermentation and Goldfish · See more »
Halophile
Halophiles are organisms that thrive in high salt concentrations.
New!!: Fermentation and Halophile · See more »
Hexanoic acid
Hexanoic acid (caproic acid) is the carboxylic acid derived from hexane with the chemical formula.
New!!: Fermentation and Hexanoic acid · See more »
Hybrid (biology)
In biology, a hybrid, or crossbreed, is the result of combining the qualities of two organisms of different breeds, varieties, species or genera through sexual reproduction.
New!!: Fermentation and Hybrid (biology) · See more »
Hydrogen
Hydrogen is a chemical element with symbol H and atomic number 1.
New!!: Fermentation and Hydrogen · See more »
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.
New!!: Fermentation and Hydrogenase · See more »
Industrial fermentation
Industrial fermentation is the intentional use of fermentation by microorganisms such as bacteria and fungi as well as eukaryotic cells like CHO cells and insect cells, to make products useful to humans.
New!!: Fermentation and Industrial fermentation · See more »
Jiahu
Jiahu was the site of a Neolithic settlement based in the central plain of ancient China, near the Yellow River.
New!!: Fermentation and Jiahu · See more »
Justus von Liebig
Justus Freiherr von Liebig (12 May 1803 – 18 April 1873) was a German chemist who made major contributions to agricultural and biological chemistry, and was considered the founder of organic chemistry.
New!!: Fermentation and Justus von Liebig · See more »
Kimchi
Kimchi (gimchi), a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and jeotgal (salted seafood).
New!!: Fermentation and Kimchi · See more »
Lactic acid
Lactic acid is an organic compound with the formula CH3CH(OH)COOH.
New!!: Fermentation and Lactic acid · See more »
Lactic acid fermentation
Lactic acid fermentation is a metabolic process by which glucose and 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.
New!!: Fermentation and Lactic acid fermentation · See more »
Lactobacillus
Lactobacillus is a genus of Gram-positive, facultative anaerobic or microaerophilic, rod-shaped, non-spore-forming bacteria.
New!!: Fermentation and Lactobacillus · See more »
Lactose
Lactose is a disaccharide.
New!!: Fermentation and Lactose · See more »
Le Chatelier's principle
Le Chatelier's principle, also called Chatelier's principle or "The Equilibrium Law", can be used to predict the effect of a change in conditions on some chemical equilibria.
New!!: Fermentation and Le Chatelier's principle · See more »
List of Neolithic cultures of China
This is a list of Neolithic cultures of China that have been unearthed by archaeologists.
New!!: Fermentation and List of Neolithic cultures of China · See more »
Louis Pasteur
Louis Pasteur (December 27, 1822 – September 28, 1895) was a French biologist, microbiologist and chemist renowned for his discoveries of the principles of vaccination, microbial fermentation and pasteurization.
New!!: Fermentation and Louis Pasteur · See more »
Maize
Maize (Zea mays subsp. mays, from maíz after Taíno mahiz), also known as corn, is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago.
New!!: Fermentation and Maize · See more »
Mammal
Mammals are the vertebrates within the class Mammalia (from Latin mamma "breast"), a clade of endothermic amniotes distinguished from reptiles (including birds) by the possession of a neocortex (a region of the brain), hair, three middle ear bones, and mammary glands.
New!!: Fermentation and Mammal · See more »
McGraw-Hill Education
McGraw-Hill Education (MHE) is a learning science company and one of the "big three" educational publishers that provides customized educational content, software, and services for pre-K through postgraduate education.
New!!: Fermentation and McGraw-Hill Education · See more »
Metabolism
Metabolism (from μεταβολή metabolē, "change") is the set of life-sustaining chemical transformations within the cells of organisms.
New!!: Fermentation and Metabolism · See more »
Methanogen
Methanogens are microorganisms that produce methane as a metabolic byproduct in anoxic conditions.
New!!: Fermentation and Methanogen · See more »
Methanogenesis
Methanogenesis or biomethanation is the formation of methane by microbes known as methanogens.
New!!: Fermentation and Methanogenesis · See more »
Microorganism
A microorganism, or microbe, is a microscopic organism, which may exist in its single-celled form or in a colony of cells. The possible existence of unseen microbial life was suspected from ancient times, such as in Jain scriptures from 6th century BC India and the 1st century BC book On Agriculture by Marcus Terentius Varro. Microbiology, the scientific study of microorganisms, began with their observation under the microscope in the 1670s by Antonie van Leeuwenhoek. In the 1850s, Louis Pasteur found that microorganisms caused food spoilage, debunking the theory of spontaneous generation. In the 1880s Robert Koch discovered that microorganisms caused the diseases tuberculosis, cholera and anthrax. Microorganisms include all unicellular organisms and so are extremely diverse. Of the three domains of life identified by Carl Woese, all of the Archaea and Bacteria are microorganisms. These were previously grouped together in the two domain system as Prokaryotes, the other being the eukaryotes. The third domain Eukaryota includes all multicellular organisms and many unicellular protists and protozoans. Some protists are related to animals and some to green plants. Many of the multicellular organisms are microscopic, namely micro-animals, some fungi and some algae, but these are not discussed here. They live in almost every habitat from the poles to the equator, deserts, geysers, rocks and the deep sea. Some are adapted to extremes such as very hot or very cold conditions, others to high pressure and a few such as Deinococcus radiodurans to high radiation environments. Microorganisms also make up the microbiota found in and on all multicellular organisms. A December 2017 report stated that 3.45 billion year old Australian rocks once contained microorganisms, the earliest direct evidence of life on Earth. Microbes are important in human culture and health in many ways, serving to ferment foods, treat sewage, produce fuel, enzymes and other bioactive compounds. They are essential tools in biology as model organisms and have been put to use in biological warfare and bioterrorism. They are a vital component of fertile soils. In the human body microorganisms make up the human microbiota including the essential gut flora. They are the pathogens responsible for many infectious diseases and as such are the target of hygiene measures.
New!!: Fermentation and Microorganism · See more »
Mixed acid fermentation
Mixed acid fermentation is the biological process by which a six-carbon sugar e.g. glucose is converted into a complex and variable mixture of acids.
New!!: Fermentation and Mixed acid fermentation · See more »
Muscle
Muscle is a soft tissue found in most animals.
New!!: Fermentation and Muscle · See more »
Mutation
In biology, a mutation is the permanent alteration of the nucleotide sequence of the genome of an organism, virus, or extrachromosomal DNA or other genetic elements.
New!!: Fermentation and Mutation · See more »
Natural selection
Natural selection is the differential survival and reproduction of individuals due to differences in phenotype.
New!!: Fermentation and Natural selection · See more »
Neolithic
The Neolithic was a period in the development of human technology, beginning about 10,200 BC, according to the ASPRO chronology, in some parts of Western Asia, and later in other parts of the world and ending between 4500 and 2000 BC.
New!!: Fermentation and Neolithic · See more »
Nicotinamide adenine dinucleotide
Nicotinamide adenine dinucleotide (NAD) is a coenzyme found in all living cells.
New!!: Fermentation and Nicotinamide adenine dinucleotide · See more »
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.
New!!: Fermentation and Nobel Prize in Chemistry · See more »
Non-fermenter
Non-fermenters (also non-fermenting bacteria) are a taxonomically heterogeneous group of bacteria of the division Proteobacteria that cannot catabolize glucose, and are thus unable to ferment.
New!!: Fermentation and Non-fermenter · See more »
Obligate anaerobe
Obligate anaerobes are microorganisms killed by normal atmospheric concentrations of oxygen (20.95% O2).
New!!: Fermentation and Obligate anaerobe · See more »
Organic compound
In chemistry, an organic compound is generally any chemical compound that contains carbon.
New!!: Fermentation and Organic compound · See more »
Oxidative phosphorylation
Oxidative phosphorylation (or OXPHOS in short) (UK, US) is the metabolic pathway in which cells use enzymes to oxidize nutrients, thereby releasing energy which is used to produce adenosine triphosphate (ATP).
New!!: Fermentation and Oxidative phosphorylation · See more »
Pasteurization
Pasteurization or pasteurisation is a process in which packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat (Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety. This process was named after the French scientist Louis Pasteur, whose research in the 1880s demonstrated that thermal processing would inactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Most liquid products are heat treated in a continuous system where heat can be applied using plate heat exchanger and/or direct or indirect use of steam and hot water. Due to the mild heat there are minor changes to the nutritional quality of foods as well as the sensory characteristics. Pascalization or high pressure processing (HPP) and Pulsed Electric Field (PEF) are non-thermal processes that are also used to pasteurize foods.
New!!: Fermentation and Pasteurization · See more »
Phosphate
A phosphate is chemical derivative of phosphoric acid.
New!!: Fermentation and Phosphate · See more »
Phosphoketolase
In enzymology, a phosphoketolase is an enzyme that catalyzes the chemical reaction Thus, the two substrates of this enzyme are D-xylulose 5-phosphate and phosphate, whereas its 3 products are acetyl phosphate, D-glyceraldehyde 3-phosphate, and H2O.
New!!: Fermentation and Phosphoketolase · See more »
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.
New!!: Fermentation and Photofermentation · See more »
Photosynthesis
Photosynthesis is a process used by plants and other organisms to convert light energy into chemical energy that can later be released to fuel the organisms' activities (energy transformation).
New!!: Fermentation and Photosynthesis · See more »
Pickled cucumber
A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, Australia, South Africa and New Zealand) is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation.
New!!: Fermentation and Pickled cucumber · See more »
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.
New!!: Fermentation and Plug flow reactor model · See more »
Prentice Hall
Prentice Hall is a major educational publisher owned by Pearson plc.
New!!: Fermentation and Prentice Hall · See more »
Propionic acid
Propionic acid (from the Greek words protos, meaning "first", and pion, meaning "fat"; also known as propanoic acid) is a naturally occurring carboxylic acid with chemical formula C2H5COOH.
New!!: Fermentation and Propionic acid · See more »
Pyruvic acid
Pyruvic acid (CH3COCOOH) is the simplest of the alpha-keto acids, with a carboxylic acid and a ketone functional group.
New!!: Fermentation and Pyruvic acid · See more »
Redox
Redox (short for reduction–oxidation reaction) (pronunciation: or) is a chemical reaction in which the oxidation states of atoms are changed.
New!!: Fermentation and Redox · See more »
Rumen
The rumen, also known as a paunch, forms the larger part of the reticulorumen, which is the first chamber in the alimentary canal of ruminant animals.
New!!: Fermentation and Rumen · See more »
Saccharomyces cerevisiae
Saccharomyces cerevisiae is a species of yeast.
New!!: Fermentation and Saccharomyces cerevisiae · See more »
Souring
Souring is a cooking technique that uses exposure to an acid to effect a physical and chemical change in food.
New!!: Fermentation and Souring · See more »
Substrate (chemistry)
In chemistry, a substrate is typically the chemical species being observed in a chemical reaction, which reacts with a reagent to generate a product.
New!!: Fermentation and Substrate (chemistry) · See more »
Succinic acid
Succinic acid is a dicarboxylic acid with the chemical formula (CH2)2(CO2H)2.
New!!: Fermentation and Succinic acid · See more »
Sudan
The Sudan or Sudan (السودان as-Sūdān) also known as North Sudan since South Sudan's independence and officially the Republic of the Sudan (جمهورية السودان Jumhūriyyat as-Sūdān), is a country in Northeast Africa.
New!!: Fermentation and Sudan · See more »
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.
New!!: Fermentation and Sugar · See more »
Sugar beet
A sugar beet is a plant whose root contains a high concentration of sucrose and which is grown commercially for sugar production.
New!!: Fermentation and Sugar beet · See more »
Sugarcane
Sugarcane, or sugar cane, are several species of tall perennial true grasses of the genus Saccharum, tribe Andropogoneae, native to the warm temperate to tropical regions of South and Southeast Asia, Polynesia and Melanesia, and used for sugar production.
New!!: Fermentation and Sugarcane · See more »
Sulfate-reducing microorganisms
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 (SO42–) as terminal electron acceptor, reducing it to hydrogen sulfide (H2S).
New!!: Fermentation and Sulfate-reducing microorganisms · See more »
Theodor Schwann
Theodor Schwann (7 December 1810 – 11 January 1882) was a German physiologist.
New!!: Fermentation and Theodor Schwann · See more »
Thermophile
A thermophile is an organism—a type of extremophile—that thrives at relatively high temperatures, between.
New!!: Fermentation and Thermophile · See more »
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.
New!!: Fermentation and Turbidostat · See more »
Vitalism
Vitalism is the belief 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".
New!!: Fermentation and Vitalism · See more »
Wine
Wine is an alcoholic beverage made from grapes fermented without the addition of sugars, acids, enzymes, water, or other nutrients.
New!!: Fermentation and Wine · See more »
Xanthan gum
Xanthan gum is a polysaccharide with many industrial uses, including as a common food additive.
New!!: Fermentation and Xanthan gum · See more »
Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom.
New!!: Fermentation and Yeast · See more »
Yogurt
Yogurt, yoghurt, or yoghourt (or; from yoğurt; other spellings listed below) is a food produced by bacterial fermentation of milk.
New!!: Fermentation and Yogurt · See more »
Zymology
Zymology, also known as zymurgy (from the Greek: ζύμωσις+ἔργον, "the workings of fermentation") is an applied science which studies the biochemical process of fermentation and its practical uses.
New!!: Fermentation and Zymology · See more »
Redirects here:
Anaerobic fermentation, Bacterial fermentation, Cellular fermentation, Fermantation, Ferment, Fermentation (biochemistry), Fermentation (biology), Fermentation Process, Fermentative, Fermented, Fermenting, Fermentor, Ferments, Fermintation, Heterofermentative, Heterolactic fermentation, Homofermentative, Homofermentative metabolism, Homolactic fermentation, Microbial fermentation, Unfermented, Zymogenous, Zymosis.
References
[1] https://en.wikipedia.org/wiki/Fermentation
