0 a process of chemical change in food or drink because of the action of yeast or bacteria, which may cause it to produce bubbles or heat, or turn sugars in it into alcohol:
1 Alcoholic fermentation is a type of anaerobic respiration (= a chemical change without the use of oxygen) in which sugar is changed into alcohol and carbon dioxide (= a gas)
The pale cloudy appearance is due to a second fermentation in the bottle.
Add the yeast with the flour and water to start the fermentation process.
Most of the strains also exhibited multidrug resistance, sorbitol fermentation and produced enterohaemolysin.
The physico-chemistry of affinities and of fermentation, which concerns respiration, chyliation, glandular secretion, reproduction, etc., does not modify the givens of the problem.
At yield peaks, sample fermentations were made to determine wet to dry weight conversion ratios, up to eight rounds per trial on a plot basis.
The long bulk-fermentation involved in traditional breadmaking processes can be eliminated by introducing the work normally performed by the yeast as mechanical work by machine.
This result is known as the 'presumptive coliform count', the presumption being each tube showing fermentation, contains coliform organisms.
