-
fermentation theory refers to the
historical study of
models of
natural fermentation processes,
especially alcoholic and
lactic acid
fermentation. Notable...
-
Fermentation is a type of
redox metabolism carried out in the
absence of oxygen.
During fermentation,
organic molecules (e.g., glucose) are catabolized...
-
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...
-
renowned for his
discoveries of the
principles of vaccination,
microbial fermentation, and pasteurization, the last of
which was
named after him. His research...
- diseases. However, by the
early 1900s,
bacteriology "displaced the old
fermentation theory", and so the term
became obsolete. In her
Diagram of the
causes of...
-
bread is a
bread made by the
fermentation of
dough using wild
lactobacillaceae and yeast.
Lactic acid from
fermentation imparts a sour
taste and improves...
- equations.: 195–197 The
third area
discussed in
Animal Chemistry was
fermentation and putrefaction.
Liebig proposed chemical explanations for processes...
- the
fermentation result,
because the
species of
microbes are
selected in
laboratory conditions, as well as easy transportation.
During fermentation, changes...
- the
theory of
spontaneous generation, the idea that
living organisms could develop out of
nonliving matter.
Schwann had
demonstrated that
fermentation required...
- acid.
Malolactic fermentation is most
often performed as a
secondary fermentation shortly after the end of the
primary fermentation, but can sometimes...
