The term "fermentation" does not apply only to alcoholic fermentation but to a wide range of reactions, brought about by enzymes or micro-organisms. The anaerobic respiration of glucose to alcohol or lactic acid was described as a form of fermentation.
Micro-organisms which bring about fermentation are using the chemical reaction to produce the energy which they need for their living processes. The reactions which are useful in fermentation biotechnology are mostly those that produce incompletely oxidized compounds.
The micro-organisms are encouraged to grow and multiply …showed first 85 words of 691 total…
You are viewing only a small portion of the paper. Please login or register to access the full copy.
…showed last 85 words of 691 total…which is prepared from crushed malted barley and mixed with hot water and fermented with yeast to produce a rough kind of beer.
BREAD
Yeast is the micro-organism used in bread-making but the only fermentation product needed is carbon dioxide Flour, water, salt, oil and yeast are mixed to make a dough. The bread should be at a temperature of 200 degree Celsius. This temperature makes the bubbles expand more, kills the yeast and evaporates the small quantities of alcohol before the dough turns into bread.
