- most
common are
glucose and
other sugars. When an
organic compound is
fermented, it is
broken down to a
simpler molecule and
releases electrons. The electrons...
- the
soybean (Glycine max). It is one of the most
widely consumed cooking oils and the
second most
consumed vegetable oil. As a
drying oil,
processed soybean...
-
readily ferment glucose,
sucrose and
raffinose and
metabolize glucose, sucrose, raffinose,
maltose and ethanol. However,
Saccharomyces cannot ferment or utilize...
- Fish oil is oil
derived from the
tissues of oily fish. Fish
oils contain the omega−3
fatty acids eicosapentaenoic acid (EPA) and
docosahexaenoic acid (DHA)...
-
Salami (/səˈlɑːmi/ sə-LAH-mee; sg.: salame) is a
salume consisting of
fermented and air-dried meat,
typically pork. Historically,
salami was po****r among...
- tech
company GOfermentor invented an
automated winemaking device that
ferments in single-use
liners similar to the single-use bioreactor. In winemaking...
-
Fusel alcohols or fuselol, also
sometimes called fusel oils in Europe, are
mixtures of
several higher alcohols (those with more than two carbons, chiefly...
-
Whisky or
whiskey is a type of
liquor made from
fermented grain mash.
Various grains (which may be malted) are used for
different varieties, including...
- was the
fundamental seasoning and the most
common salty condiment was a
fermented fish
sauce known as garum.
Locally available seasonings included garden...
- been identified:
Saccharomyces cerevisiae (top-
fermenting yeast) and S. pastori**** (bottom-
fermenting yeast). S. cerevisiae has been sold commercially...
