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fermentation | A Wisdom Archive on fermentation | | fermentation A selection of articles related to fermentation | |
| We recommend this article: fermentation - 1, and also this: fermentation - 2. |
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fermentation, Fermentation, Fermentation - Biochemistry, Fermentation - Fermented foods by region, Fermentation - History, Fermentation - Products, Fermentation - Uses, Industrial fermentation
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| ARTICLES RELATED TO fermentation | | | | | | |  fermentation: Encyclopedia II - Ethanol fermentation - The chemical process of fermentationFermentation is a chemical pathway that provides such a substance. In the ethanol fermentation used by yeasts and other organisms, the ionised carboxyl group (COO–) is removed from the pyruvate to generate a molecule of carbon dioxide, which is released by the yeast into its surroundings. The resulting molecule, acetaldehyde (C2H4O, see left), takes the place of oxygen as the chemical that accepts hydrogen from NADH. This hydrogen, together with an H+ ion released during an earlier stage of glycolysis, is added ...
See also:Ethanol fermentation, Ethanol fermentation - The need for Fermentation, Ethanol fermentation - The chemical process of fermentation, Ethanol fermentation - Uses of Ethanol respiration Read more here: » Ethanol fermentation: Encyclopedia II - Ethanol fermentation - The chemical process of fermentation |
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| | | | | | fermentation: Encyclopedia II - Brewing - Brewing beer All beers are brewed using a process based on a simple formula. Key to the process is malted grain, traditionally barley, but often also wheat and, less commonly rye. (When malting rye, due care must be taken to prevent ergot poisoning (ergotism), as rye is particularly prone to developing this toxic fungus during the malting process.)
Malt is made by allowing a grain to germinate, after which it is then dried in a kiln and sometimes roasted. The germination process creates a number of enzymes, notably α-amylase and β-amylase, which ...
See also:Brewing, Brewing - Brewing beer, Brewing - Ale top fermenting yeasts, Brewing - Lager bottom fermenting yeasts, Brewing - Beers of Spontaneous Fermentation wild yeasts, Brewing - Beers of mixed origin blends of spontaneous fermentation beers and ales or lagers Read more here: » Brewing: Encyclopedia II - Brewing - Brewing beer |
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| | | | | | fermentation: Encyclopedia II - Eric Harris and Dylan Klebold - Fermenting frustration Initially, both were believed to be members of a group that called themselves the "Trenchcoat Mafia", a small group which wore heavy black trenchcoats. However, it since has been discovered that they were only friends with one of the members of the group, Chris Morris, and that most of the primary members of the Trenchcoat Mafia had graduated or dropped out of the school by the time that Harris and Klebold committed the massacre. Most ...
See also:Eric Harris and Dylan Klebold, Eric Harris and Dylan Klebold - Eric Harris, Eric Harris and Dylan Klebold - Dylan Klebold, Eric Harris and Dylan Klebold - The friendship, Eric Harris and Dylan Klebold - Fermenting frustration, Eric Harris and Dylan Klebold - Armed heavily, Eric Harris and Dylan Klebold - Ambitious plans, Eric Harris and Dylan Klebold - The Columbine massacre Read more here: » Eric Harris and Dylan Klebold: Encyclopedia II - Eric Harris and Dylan Klebold - Fermenting frustration |
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| | | | | | fermentation: Encyclopedia II - Silage - Safety Silos are hazardous, and people die every year in the process of filling and maintaining them. The machinery used is dangerous, and with tower silos workers can fall from the silo's ladder or work platform.
There are also respiratory hazards from the fermentation process itself. Nitrous oxide gas is released in the early stages of fermentation, and can kill. The reduced oxygen environment inside the silo can cause asphyxiation, and molds formed when air is allowed to reach cured silage can c ...
See also:Silage, Silage - Making silage, Silage - Fermentation, Silage - Silo effluent, Silage - Storing silage, Silage - Safety, Silage - Nutrition Read more here: » Silage: Encyclopedia II - Silage - Safety |
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| | | | | | | fermentation: Encyclopedia II - Brewery - The Brewing Process Work in the brewery is typically divided into 7 steps: Mashing, Lautering, Boiling, Fermenting, Conditioning, Filtering, and Filling.
Brewery - Mashing.
Mashing is the process of mixing milled grain (typically malted grain) with water, and heating this mixture up with rests at certain temperatures to allow enzymes in the malt to break down the starch in the grain into sugars, typically maltose.
Large breweries usually employ a decoction mash method, in which the thickest part of the mash is boiled t ...
See also:Brewery, Brewery - Beer industry definitions, Brewery - History, Brewery - The industrialization of the brewery, Brewery - Major technological advances, Brewery - The modern brewery, Brewery - The Brewing Process, Brewery - Mashing, Brewery - Lautering, Brewery - Boiling, Brewery - Fermenting, Brewery - Conditioning, Brewery - Filtering, Brewery - Packaging, Brewery - Craft Brewing, Brewery - Home Brewing Read more here: » Brewery: Encyclopedia II - Brewery - The Brewing Process |
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| | | | | fermentation: Encyclopedia II - Alcoholic beverage - History
Alcoholic beverage - Fermented beverages.
Fermented alcoholic beverages have been known since pre-historical times. Beer was certainly known in Mesopotamia before 4000 BC, as attested to by recipes found on clay tablets and art that shows individuals using straws to drink from large vats.
Wine was consumed in Classical Greece at breakfast or at symposia, and in the 1st century BC it was part of the diet of most Roman citizens. However, both Greeks and Romans generally consumed their wine watered (from 1 pa ...
See also:Alcoholic beverage, Alcoholic beverage - Chemistry, Alcoholic beverage - Alcoholic content, Alcoholic beverage - Flavoring, Alcoholic beverage - History, Alcoholic beverage - Fermented beverages, Alcoholic beverage - Distilled beverages, Alcoholic beverage - Uses, Alcoholic beverage - Legal considerations, Alcoholic beverage - Types of alcoholic beverages, Alcoholic beverage - Non-distilled beverages, Alcoholic beverage - Distilled beverages Read more here: » Alcoholic beverage: Encyclopedia II - Alcoholic beverage - History |
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| | | | | fermentation: Encyclopedia II - Cabbage - Uses The only part of the plant that is normally eaten is the leafy head; more precisely, the spherical cluster of immature leaves, excluding the partially unfolded outer leaves. Cabbages are commonly used both cooked and as a salad vegetable. Sauerkraut is a fermented cabbage often used as a condiment or side dish.
Cabbage - Salads.
Cabbage leaves are considered too tough to be used whole in salads, so they are usually sliced into thin strips or chopped, as in coleslaw.
Cabbage - Cooking.
Cabbage is often prepared by boiling, usually as part of soups or stews such as the Centr ...
See also:Cabbage, Cabbage - Uses, Cabbage - Salads, Cabbage - Cooking, Cabbage - Fermented and preserved, Cabbage - Other uses, Cabbage - Cultivation Read more here: » Cabbage: Encyclopedia II - Cabbage - Uses |
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| | | | | fermentation: Encyclopedia II - Alcoholic beverage - History
Alcoholic beverage - Fermented beverages.
Chemical analyses of organics absorbed and preserved in pottery jars from the Neolithic village of Jiahu, in Henan province, Northern China, have revealed that a mixed fermented beverage of rice, honey, and fruit was being produced as early as 9,000 years ago. This is approximately the same time that barley beer and grape wine were beginning to be made in the Middle East. Recipes have been found on clay tablets and art in Mesopotamia that show individuals using ...
See also:Alcoholic beverage, Alcoholic beverage - Chemistry, Alcoholic beverage - Alcoholic content, Alcoholic beverage - Flavoring, Alcoholic beverage - History, Alcoholic beverage - Fermented beverages, Alcoholic beverage - Distilled beverages, Alcoholic beverage - Uses, Alcoholic beverage - Legal considerations, Alcoholic beverage - Types of alcoholic beverages, Alcoholic beverage - Non-distilled beverages, Alcoholic beverage - Distilled beverages, Alcoholic beverage - External link Read more here: » Alcoholic beverage: Encyclopedia II - Alcoholic beverage - History |
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| | | | | fermentation: Encyclopedia II - Vores Øl - Usefulness of original recipe Almost immediately, much of the homebrewing community spoke out against the quality of the recipe, several posting to a Slashdot thread[1]. Most notable among the complaints were that it was never stated how much water to use in the mash, what type of yeast was to be used, the style of beer being produced (other than being dark and heavy), whether or not any hops were being added for aroma, fermentation temperature, or how the beer was supposed to taste. Along the lines of the open source software that the group is implicitly promoting, several people have said ...
See also:Vores Øl, Vores Øl - Usefulness of original recipe, Vores Øl - Recipe for Vores Øl, Vores Øl - Malt extract, Vores Øl - Taste and sugar, Vores Øl - Fermentation, Vores Øl - Other Opendrink projects Read more here: » Vores Øl: Encyclopedia II - Vores Øl - Usefulness of original recipe |
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| | | | | fermentation: Encyclopedia II - Food science - Properties of Food
Food science - Acidity pH.
Nearly all fruits and vegetables are acidic (have a pH less than 7). For example, an apple has a pH of around 3.3 to 4.0, depending on variety and growing conditions. Leafy green vegetables have a pH of 5.5 to 6.8. Acidity helps to protect the food from bacteria, most of which require a neutral pH, especially the pathogenic ones. However, acidity does not stop fungi like yeast, which is why fruit will ferment naturally.
Most meat, dairy, and soy products have a neutral pH. Tofu has a pH of about 7.2. Milk has a pH on the acidic side of neutral, 6.4 t ...
See also:Food science, Food science - Properties of Food, Food science - Acidity pH, Food science - Water activity, Food science - Shelf life, Food science - Food processes, Food science - Browning, Food science - Fermentation, Food science - Pasteurization Read more here: » Food science: Encyclopedia II - Food science - Properties of Food |
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| | | | | | fermentation: Encyclopedia II - Herring - Cuisine Herring have been a staple food source, especially for northern Europeans, back to 3000 B.C. There are numerous ways the fish is served and many regional recipes: eaten raw, fermented, pickled, or cured by other techniques.
Environmental Defense suggests Atlantic herring (Clupea harengus) to be the most Ecological choice for eating.
Herring - Pickled herring.
A very popular Scandinavian food item, pickled herring has been around for a long time. In preparation herring are cut into fillets and ...
See also:Herring, Herring - Distribution, Herring - Morphology, Herring - Behaviour, Herring - Lifecycle, Herring - Ecology, Herring - Economy, Herring - Cuisine, Herring - Pickled herring, Herring - Rollmops, Herring - Fermented, Herring - Raw, Herring - Other means, Herring - Herring lore Read more here: » Herring: Encyclopedia II - Herring - Cuisine |
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| | | | | fermentation: Encyclopedia II - Herring - Cuisine Herring have been a staple food source, especially for northern Europeans, back to 3000 B.C. There are numerous ways the fish is served and many regional recipes: eaten raw, fermented, pickled, or cured by other techniques.
Environmental Defense suggests Atlantic herring (Clupea harengus) to be the most Ecological choice for eating.
Herring - Pickled herring.
A very popular Scandinavian food item, pickled herring has been around for a long time. In preparation herring are cut into fillets and ...
See also:Herring, Herring - Morphology, Herring - Behaviour, Herring - Lifecycle, Herring - Ecology, Herring - Economy, Herring - Cuisine, Herring - Pickled herring, Herring - Rollmops, Herring - Fermented, Herring - Raw, Herring - Other means, Herring - Herring lore Read more here: » Herring: Encyclopedia II - Herring - Cuisine |
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