W. J. Young discussed the “Functions of Phosphates in Fermentations of Sugar”. Although the production of alcoholic liquors by the fermentation of sugar is older than recorded history ...

This is a differential medium. It tests an organism's ability to ferment the sugar glucose as well as its ability to convert the end product of glycolysis, pyruvic acid into gaseous byproducts. This ...

In 1856, a man named Bigo sought Pasteur's help because he was having problems at his distillery, which produced alcohol from sugar beetroot fermentation. The contents of his fermentation ...

In recent years, sourdough bread has experienced a remarkable resurgence, capturing the interest of health-conscious ...

The overall process of fermentation in animal cell and plant and yeast cells are shown in the diagram below. 15 times more energy is released per molecule of glucose when oxygen is present and ...

Known for their zesty profile, sour beers traditionally demand a time-consuming brewing process involving wheat starch for ...

The differential ingredient in MSA is the sugar mannitol. Organisms capable of using mannitol as a food source will produce acidic byproducts of fermentation that will lower the pH of the media. The ...

Biotechnology company The Cultivated B has introduced a new AI-driven biosensor system designed to enhance real-time ...

Fermentation is an anaerobic process: close anaerobicAnaerobic processes occur in the absence of oxygen. glucose → ethanol + carbon dioxide Yeast provides the enzymes required for fermentation.

the liquor necessitated 100% agave sugar fermentation. The ebb and flow of agave distillation purity dates back even further ...