fermentation


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Recently, in order to improve the aerobic stability and reduce fermentation losses of silage, heterofermentative LAB species, such as Lactobacillus buchneri was developed as silage additives (Keles and Demirci 2011, Arriola et al.
Several means for utilizing these residues are available, including re-extraction of other effective ingredients, re-use as fodder or fodder additive, production of organic fertilizer, treatment of wastewater, cultivation of edible fungi, and fermentation for protein and vinegar production [11].
Much of my work includes processing practices, focusing on the traditionally neglected step of fermentation to enhance the quality of coffee.
Critique: Accessible to cooks of all skill and experience levels, Basic Fermentation focuses upon recipes for foods that involve the fermentation process, from bread and cheese to yogurt, kimchi, miso, injera, beer, chocolate, and more.
Some appreciable improvement in nutrient contents and amino acid profiles of some fibrous farm wastes namely, rice husk, corn cobs and cassava peels subjected to solid state fermentation (SSF) have been reported, which gave increment of about 20% crude protein, 25% metabolizable energy, 30% nitrogen free extract, with about 0.
Recent studies (mostly in the past five years) have revealed that microbial populations contribute to the perceived geographic character and sensorial signatures of wines produced by fermentation with native-selection yeasts.
The cultures were cultivated in yeast peptone dextrose broth media for 24 hours at 30[degrees]C prior to fermentation process (Barry Callebout).
Although a lot of research has been performed involving FSBM, to the best of our knowledge no such review on fermentation of SBM has been written so far.
The system offers parallel processing and walk-away control of 24 micro bioreactors, providing fermentation scientists with efficient, consistent results from an enhanced early stage screening platform, according to the company.
It now possesses skill and specialist expertise in microbial fermentation and in recovering and purifying molecules derived from yeasts and bacteria.
The third edition bridges classic to modern biochemical engineering or bio-synthesis, describing both traditional industrial fermentation processes and new processes based on genetic engineering, and looking at the fermentation processes for producing biofuel.