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Fermentation

Fermentation is a metabolic process that converts sugar to acids, gases and/or alcohol. It takes place in yeast and bacteria, but also in oxygen-starved muscle cells, as in the case of lactic acid fermentation. Fermentation is also used to define the bulk growth of microorganisms on a growth medium. French microbiologist Louis Pasteur is discovered fermentation and its microbial causes. The science of fermentation is known as zymology. Fermentation has been used by humans for the production of food and beverages. Fermentation is used for preservation in a process that produces lactic acid as found in such sour foods as pickled cucumbers, kimchi and yogurt, as well as for producing alcoholic beverages such as wine and beer. Online Journals are scholarly and peer reviewed journals. The journals provide forum and motivates scientists, researchers, academics, engineers, and practitioners in all aspects to share their professional and academic knowledge in the fields computing, engineering, humanities, economics, social sciences, management, medical science, and related disciplines. Online Journals also aims to reach a large number of readers worldwide with original and current research work completed on the vital issues of the above important disciplines. The journals permit all readers to read, view, download and print the full-text of all published articles without any subscription or restrictions.
 
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Last date updated on June, 2014