Fermentation (food)/Definition: Difference between revisions

From Citizendium
Jump to navigation Jump to search
imported>Meg Taylor
(add)
 
imported>Howard C. Berkowitz
No edit summary
 
Line 1: Line 1:
<noinclude>{{Subpages}}</noinclude>
<noinclude>{{Subpages}}</noinclude>
 
The conversion of nutrients to desired products, such as [[ethanol]], [[acetic acid]] or [[acetone]], using yeast, bacteria, or a combination thereof
The conversion of sugar to alcohol using yeast, bacteria, or a combination thereof, under anaerobic conditions.

Latest revision as of 10:55, 3 September 2009

This article is developing and not approved.
 Main Article
 Discussion
Related Articles  [?]
Bibliography  [?]
External Links  [?]
Citable Version  [?]
 
https://en.citizendium.org/wiki/index.php?title=Fermentation_(food)/Definition&printable=yes
A definition or brief description of Fermentation (food).

The conversion of nutrients to desired products, such as ethanol, acetic acid or acetone, using yeast, bacteria, or a combination thereof

Retrieved from "https://citizendium.org/wiki/index.php?title=Fermentation_(food)/Definition&oldid=681836"