Definition, Betydelse, Synonymer & Anagram | Engelska ordet FERMENTATION

Definition av FERMENTATION

1. (mikrobiologi) fermentering, jäsning

Exempel på hur man kan använda FERMENTATION i en mening

• Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grains—most commonly malted barley, although wheat, maize (corn), rice, and oats are also used.
• This pathway is so pervasive because it releases more energy than alternative fermentation processes such as anaerobic glycolysis.
• Real ale is the name coined by the Campaign for Real Ale (CAMRA) for beer that is "brewed from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous carbon dioxide".
• Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast and ethanol to acetic acid using acetic acid bacteria.
• Wash (distilling), the liquid produced by the fermentation step in the production of distilled beverages.
• Acetic acid bacteria (AAB) are a group of Gram-negative bacteria which oxidize sugars or ethanol and produce acetic acid during fermentation.
• Derived from pecorino, casu martzu goes beyond typical fermentation to a stage of decomposition, brought about by the digestive action of the larvae of the cheese fly of the Piophilidae family.
• In addition, the oldest known evidence of possible beer-brewing, dating to approximately 13,000 BC, was found in Raqefet Cave on Mount Carmel, although the beer-related residues may simply be a result of a spontaneous fermentation.

• As originally employed by William Farr, of the British Registrar-General's department, the term included the diseases which were "epidemic, endemic and contagious," and were regarded as owing their origin to the presence of a morbific principle in the system, acting in a manner analogous to, although not identical with, the process of fermentation.

• In biochemistry, fermentation theory refers to the historical study of models of natural fermentation processes, especially alcoholic and lactic acid fermentation.
• Some nutrients can be metabolically converted into smaller molecules in the process of releasing energy such as for carbohydrates, lipids, proteins and fermentation products (ethanol or vinegar) leading to end-products of water and carbon dioxide.
• Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of fermentation.
• Emil Christian Hansen (8 May 1842 – 27 August 1909) was a Danish mycologist and fermentation physiologist.
• It can also be used to construct the amino acid alanine and can be converted into ethanol or lactic acid via fermentation.
• On the other hand, living things are subject to change and have a tendency to decompose, which led Stahl to work with fermentation.
• Boyd Woodruff (1917–2017), soil microbiologist who discovered actinomycin and developed industrial production by fermentation of many natural products, including cyanocobalamin (a synthetic form of Vitamin B12), the avermectins and other important antibiotics.
• The sugar content is a complex carbohydrate that forms naturally during the fermentation process; no sugars are added.
• By 1936 Meyerhof's laboratory had become one of the world's foremost biochemical facilities focused on processes such as glycolysis and fermentation.
• Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast.
• He engaged in a long argument with Louis Pasteur on the subject of vitalism, in which Pasteur took the vitalist position on the basis of his work on alcoholic fermentation.

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