Search Results for: Sugars
beers, coffee, tea, cabbage and cucumber, etc. fermentation is biotechnology in which desirable microorganisms are used in the production of value-added products of commercial importance. the products of fermentation are many: alcohol and carbon dioxide are obtained from yeast fermentation of various sugars
(preferentially), lactic acid bacteria and acetic acid bacteria. the acetic acid bacteria as agents of biochemical change must be inhibited. the yeasts and the lactic acid bacteria, each, participate successively in the two principal stages of the fermentation. in the first stage yeasts transform sugars...
https://niir.org/books/book/handbook-on-small-medium-scale-industries-biotechnology-products/isbn-9788178331713/zb,,18bad,a,0,0,a/index.html