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The Curious Science of Fermentation
Fermentation is a process by which microorganisms, such as bacteria and yeast, convert carbohydrates into alcohol or acids. This process is responsible for the production of many
fermented foods and beverages, including beer, wine, yogurt, and cheese. Fermentation occurs when microorganisms consume carbohydrates and release
energy in the form of carbon dioxide and alcohol. This process is called glycolysis. In the case of
alcoholic fermentation, the microorganisms convert glucose into ethanol and carbon dioxide. In the case of lactic acid fermentation, the microorganisms convert glucose into lactic acid.
The different types of fermentation are determined by the type of microorganism that is involved and the type of product that is being produced. The most common types of fermentation are alcoholic fermentation, lactic acid fermentation, and acetic acid fermentation.
fermented foods and beverages, including beer, wine, yogurt, and cheese. Fermentation occurs when microorganisms consume carbohydrates and release
energy in the form of carbon dioxide and alcohol. This process is called glycolysis. In the case of
alcoholic fermentation, the microorganisms convert glucose into ethanol and carbon dioxide. In the case of lactic acid fermentation, the microorganisms convert glucose into lactic acid.
The different types of fermentation are determined by the type of microorganism that is involved and the type of product that is being produced. The most common types of fermentation are alcoholic fermentation, lactic acid fermentation, and acetic acid fermentation.
328 pages, Kindle Edition
Published July 17, 2024
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