| fermentation |
A type of heterotrophic metabolism in which an organic compound rather than oxygen is the terminal electron (or hydrogen) acceptor. Less energy is generated from this incomplete form of glucose oxidation than is generated by respiration, but the process supports anaerobic growth.
출처: www.alken-murray.com/glossarybug.html
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| fermentation |
Description: A process of growing microorganisms to produce various chemical or pharmaceutical compounds. Microbes are usually incubated under specific conditions in large tanks called fermenters. Fermentation is a specific type of bioprocessing. Source: Specialized encyclopedia and dictionaries
출처: europa.eu.int/comm/research/biosociety/library/glo...
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| fermentation |
A process by which a food goes through a chemical change caused by enzymes produced from bacteria, microorganisms or yeasts. Fermentation alters the appearance and/or flavor of foods and beverages such as beer, buttermilk, cheese, wine, vinegar and yogurt.
출처: www.mychefcoat.com/terms-f.html
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| fermentation |
Changes in food caused by intentional growth of bacteria, yeast, or mold. Native bacteria ferment natural sugars to lactic acid, a major flavoring and preservative in sauerkraut and in naturally fermented dills. Alcohol, vinegar, and some dairy products are also fermented foods.
출처: doityourself.com/canning/canningglossary.htm
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| fermentation |
When sugar is turned to alcohol by yeast, causing grape juice to become wine.
출처: www.eosvintage.com/glossary.html
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