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...o [[ethanol|alcohol]] and [[carbon dioxide]] by the [[Ethanol fermentation|fermentation]] process; the greater the attenuation, the more sugar has been converted i ...ty of a solution, relative to pure water — of the extract before and after fermentation, quantities termed the original and final gravities. Specific gravity can b ...

...ic digestion|anaerobic conversion]]. Photofermentation differs from [[dark fermentation]] because it only proceeds in the presence of [[light]]. ...Z | title = High hydrogen yield from a two-step process of dark-and photo-fermentation of sucrose. | journal = International Journal of Hydrogen Energy | date = F ...

...te pathway genes for propionic acid synthesis and its impact on mixed-acid fermentation | journal = Applied Microbiology and Biotechnology | volume = 97 | issue = ...

...Toyama H, Matsushita K | title = 3-dehydroquinate production by oxidative fermentation and further conversion of 3-dehydroquinate to the intermediates in the shik ...

:: ''a feast of wines [[Lees (fermentation)|on the lees]], of fat things full of marrow, of wines on the lees well ref ...to the bottom of a [[Barrel|vat]] of [[wine]] after [[fermentation (wine)|fermentation]] and [[aging (wine)|aging]]. Some contemporary wines (notably [[Chardonnay ...

...U, Söhling B, Gottschalk G, Linder D, Buckel W | title = Succinate-ethanol fermentation in Clostridium kluyveri: purification and characterisation of 4-hydroxybuty ...

...mong other roles, they are responsible for transfer of CoA groups during [[fermentation]] and metabolism of [[ketone bodies]]. These enzymes are found in all thre ...n TJ |title= A new pathway for forming acetate and synthesizing ATP during fermentation in bacteria | journal= Appl. Environ. Microbiol. | volume= 87 | pages= e029 ...

...e biological methanation takes place subsequently in the thoroughly gassed fermentation material. The gas is, depending on its pureness, cleaned up to methane befo ...

...the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called [[souring]]. [[Crème fraîche]] is one type of sour cream w ...6-03|website=laws.justice.gc.ca}}</ref> The bacteria that developed during fermentation thickened the cream and made it more acidic, a natural way of preserving it ...

...arameter estimation, adaptative state estimation and adaptative control of fermentation processes |last=Dochain |first=D. |type=Thesis |publisher=[[Université cath ...

...aking || >12.0 || >240 || 0.8-1.5 || >9 || >300 || [[baguettes]] with long fermentation (more than 8 hours) ...0-240 || 0.7-1.0 || 3-7 || >300 || standard breads and crackers with short fermentation ...

...pe of generically aromatic vinegar and products not just obtained from the fermentation of grape must alone.<ref>Saccani, F. and Ferrari Amorotti, V. (1999). II ba ...l basic steps are required, including cooking of the grape must, alcoholic fermentation by yeasts, acetic oxidation by acetic acid bacteria, and slow aging within ...

...ugars or "extract" in the wort before fermentation and then again once the fermentation is completed, and to use these two data points in an empirical formula whic ...etween the SG of the wort before fermentation and the SG of the beer after fermentation gives an indication of how much sugar was converted to alcohol and CO<sub>2 ...

...o capture the carbonic acid gas and water vapor that were given off during fermentation so that his final measurements would be as accurate as possible. Lavoisier ...

...in type and quality of grain which can be utilized as substrates for the [[fermentation]] process. Dry milling can be utilized for a number of different grains wit ...

...priavidus necator|C. necator]]'' is one of the most well-studied [[Aerobic fermentation|aerobic]] formatotrophs. It can use carbon dioxide, formate, and hydrogen a ...}}</ref> Few formatotrophs have been studied, and thus most research into fermentation of formate is focused on the development of synthetic pathways or matching ...

...ious formula took into account the entire gut, rather than focusing on the fermentation site where cellulose (the fibrous substance) is broken down.<ref name=":1" ...10.1038/ismej.2011.131|pmid=21938024|issn=1751-7370|pmc=3280141}}</ref> at fermentation site(s). ...

...by dechlorinating bacteria, and is often established through slow-release fermentation compounds such as fatty acids and decaying bacterial biomass.<ref name=":7" ...

* Ravot, Gilles, et al. "L-Alanine production from glucose fermentation by hyperthermophilic members of the domains Bacteria and Archaea: a remnant ...

...example in the plasma analysis of [[ammonium]] from waste water or liquid fermentation residue, which produces [[hydrogen]] and [[nitrogen]]. The hydrogen thus pr ...