Fermentations causes

The production of soda crackers is also based on a mixed fermentation. Doughs for cracker production are inoculated with very smaH amounts of bakers yeast. During the first 3—5 h of the 18-h fermentation, yeast activity predominates thereafter bacterial fermentation causes a rapid decrease in pH through formation of lactic acid. 

There are many different types of fermented meats, each with its own particular process. The microbial and biochemical reactions during fermentation cause the characteristic acidification, proteolysis and drying that make the product safe. The distinctive flavor of sausage is also produced in these processes. The conditions under which fermented meats are produced are very favorable for the production of biogenic amines (Bover-Cid et al., 2000). Many factors contribute to the quality and acceptability of the final product. 

The M-L fermentation causes several beneficial changes in these high acid, low pH wines, among them a decrease in acidity and an increase in the pH. The effect of the conversion of malic acid to lactic acid on the total acidity of native and hybrid wines is shown in Table VIII. The total acidity decreased to the range 0.6-0.8 gram/100 ml which is considered desirable in these native wines. This conversion is of particular significance in regard to flavor since lactic is less sour than malic at the same titratable acidity and the same pH (63). 

BUCHNER, EDUARD (1860—1917). A German chemist who was awarded the Nobel prize for chemistry in 1907. His works included the synthesis of diiodoacelamid through alcoholic fermentation caused by enzymes, as well as the discovery of zymase, die first enzyme to be isolated. He received his Ph.D. at the University of Munich, where he became a lecturer. Later, he taught and performed research at Tubingen, Berlin, and Wiirzburg. 

Because the yeasts used begin to suffer thermal death at temperatures close to 100° F (37.78° C), a maximum fermentor temperature of between 80° and 90° F (26.67° and 32.22° C) is accepted generally. As the fermentation proceeds from an initial 23-24 percent soluble solids, down to approximately 18 percent soluble solids, the temperature rises quite rapidly. The lesser density of the pomace, coupled with the floatation effect caused by the generation of C02 by the fermentation, causes the pomace to float above the juice. This is known as the cap. ... 

Boerhaave s experiments on urine and his conclusion that the bodily salts are of a neutral nature run contrary to the opinion of iatrochemists like Sylvius, Lemery and many others, who developed the acid-alkaline hypothesis, explaining all bodily processes in terms of fermentation caused by the joining of sharp acid and spongy alkaline particles in the blood. However, Boer-... 

Fermentation causes a general improvement in the nutritional value of legume seeds and may result in the breakdown of some of the antinutritional endogenous compounds. For example, Rhizopus oligosporus, used for fermentation step during the production of tempeh, decreases QAs content from seeds of L. campestris and L. mutabilis at levels of 95 % and 91 %, respectively [60]. In conclusion, the fermentation method could be a good alternative for debittering of lupines seed since it is faster, less expensive, and without environmental contamination. 

The diversity of O. oeni strains present in wine ensures against stuek malolactic fermentations caused by the phage destruction of bacteria. None of the strains is likely to have the same sensitivity to the phages. The elimination of one strain by phage attack is probably followed by the multiplication of other strains. In fact, a natural bacterial strain rotation can occur during winemaking. 

Biogas is a mixture of combustible gases that is created during anaerobic fermentation caused by bacteria (biodegradation in the absence of oxygen) of biological substances containing hydrocarbons. 

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