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Fermented beverages

  • T. A. Roberts{roJoint Chairman}
  • J.-L. Cordier
  • L. Gram
  • R. B. Tompkin
  • J. I. Pitt{roJoint Chairman}
  • L. G. M. Gorris
  • K. M. J. Swanson
Chapter
  • 3.7k Downloads

Fermentation is any process during which the enzymes of a microorganism convert an energy source to one or more chemical products, which may be for foods or for industrial or pharmaceutical use. Yeasts are by far the most important microorganisms used for liquid fermentations, though bacteria are used in some milk-based products such as yoghurts.

Keywords

Lactic Acid Bacterium Starter Culture White Wine Alcohol Content Acetic Acid Bacterium 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Kluwer Academic/Plenum Publishers, New York 2005

Authors and Affiliations

  • T. A. Roberts{roJoint Chairman}
  • J.-L. Cordier
  • L. Gram
  • R. B. Tompkin
  • J. I. Pitt{roJoint Chairman}
  • L. G. M. Gorris
  • K. M. J. Swanson

There are no affiliations available

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