Definition of Fermentation

A broader definition of fermentation is an enzymatically controlled transformation of an organic compound according to Webster s New College Dictionary (A Merriam-Webster, 1977) that we adopt in this text. 

1 Read any one article as a general introduction to biotechnology. Bring a copy of the article and be ready to discuss or explain it during class. 

Congress of the United States, Commercial Biotechnology An International Analysis, p. 589. Washington, DC Office of Technology Assessment, 1984. 

Journals covering general areas of biotechnology and bioprocesses  

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The United States definition of beer is as follows. Beer shall mean beer, ale, porter, stout, and other similar fermented beverages of any name of... 

The above definition of classical biotechnological processes can easily be adapted to the concept of molecular farming. With plant cell fermentation the analogy is ob-... 

A number of authors wrote primarily to emphasize either the equipment or the algorithms used in their work. Hammond and Brookes wrote a paper focusing on the technique, not necessarily the results, of any single fermentation.43 In this work, the authors discuss, of course, the experimental work performed and the results, but emphasized the definitions of terms used throughout NIR and the equations by which they are determined. The hardware used is diagrammed and... 

The presence of S. mutans and other cariogenic bacteria contributes towards the formation of a biofilm known as dental plaque, and their metabolism of fermentable carbohydrates in the diet leads to the formation of acids [12]. Dental caries has been described as a complex imbalance in physiologic equilibrium between tooth mineral and biofilm [13]. Biofilms imply the involvement of microbiological species [14], but the key concept included within this definition is that the bacteria involved are native to the body, not a group of specific invasive bacteria causing infection [14]. 

Definition of the downstream process candidate for recovery, concentration, purification, and isolation of the target molecule from fermentation... 

Sala was also an important champion of the introduction of the chemical medicines. Sala s description of fermentation, as an intimate movement of elementary particles which tend to group themselves in a different order to make new compounds, is evidence of a concept doubtless derived from the atomic theory of the Greeks, and differs from the concept of chemical action in the nineteenth century mainly by lacking qualitative and quantitative definition. 

The required dose of S02 should be estimated conservatively and measured precisely because excessive amounts of S02 destroy the aroma and taste of the wine and can delay the onset of fermentation. Also S02 in excess interferes with the natural development of bouquet in red table wines and diminishes the intensity of the red color. One should always use only the minimum amount of S02 required to inhibit bacterial growth and counter oxidation—more definitely is not better. 

The electronic nose was used to have the first selection of sample to submit for further analyses, such as the volatile compounds and the volatile fatty acids for the study and the definition of the fermentations in progress, the electrophoresis determination of casein, chemical analyses and sensory analysis. 

The use of food-based or fermenting lures has a definite place in control operations. Disadvantages of these materials for detection include lack of specificity (traps fill with many kinds of insects), attraction over only a short distance 90) rapid deterioration (especially of fermenting lures), and frequently inconsistent performance. Still, such lures are useful for detection when no other effective lure is available. 

Despite the possible practical significance of such procedures, they bring flavor enzymology to about the level to which the Buchner brothers brought fermentation in 1897. The reactions involved are not necessarily understood and the enzymes are defined only in terms of the flavors produced. Development of a cell-free preparation which carries out an organoleptically desirable change may be necessary to understand the reactions involved, but it is only a first step. Better control of flavor development requires definition of the products and substrates of the enzymes involved as well as purification of the enzymes. Without this knowledge it is diflBcult to define the enzymes let alone discuss them at a sophisticated level. 

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