fermentation


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Related to fermentation: Alcoholic fermentation, Lactic acid fermentation
See: commotion
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It's a greenhouse-friendly fermentation, because we utilize carbon dioxide instead of generating carbon dioxide," says microbiologist Bernie Steele, manager of quality assurance at MBI.
Higher fermentation temperatures ramp up ester production, so ales tend to have a fruitier flavor than lagers do.
Kyowa Hakko was the first company in the world to succeed in commercial production of amino acids through fermentation.
High value mild Arabica is wet processed (washed) with fermentation.
For me, fermentation is a health regimen, a gourmet art, a multicultural adventure, a form of activism, and a spiritual path, all rolled into one.
Table 1: Performance of fermentation of cassava starch by C.
Overall, sensory evaluation showed no significant differences in the samples between the two fermentation temperatures.
Because the new, advanced fermentation method and sun-drying process produce cocoa beans with virtually zero defects or off-flavours, Barry Callebaut's master craftsmen can go to work with the very finest ingredients to produce potentially the finest chocolate the world has ever seen or tasted.
The team found that by metabolically altering the strain, sugar fermentation time was reduced from over 110 hours to about 35 hours.
Anaerobic fermentation is biological process of organic mass decay which proceeds without oxygen (air).
That might sound slightly waffly, but wines that have gone through a bit of barrel fermentation also have more mouth-feel, a certain grip, if you like.
It provides the history, concepts and processes behind fermentation in easy ways and divides the process by chapters covering different kinds of fermentation, from yogurt to making alcohol and fermenting fish and meats.