Archives in Food and Nutrition

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Archives in Food and Nutrition 44 7897 074717

Scholarly Fermentation Journals

Fermentation,  chemical process by which fragments such as glucose are fragmented down anaerobically. More generally, fermentation is the bubbling that occurs during the making of wine and beer, a procedure at least 10,000 years old. The foaming results from the development of carbon dioxide gas, however this was not familiar until the 17th century. French chemist and microbiologist Louis Pasteur in the 19th century recycled the term fermentation in a thin sense to define the changes taken about by yeasts and extra microorganisms mounting in the presence of air (anaerobically); he also familiar that ethyl alcohol and carbon dioxide are not the only goods of fermentation.

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