alexa Fermentation|OMICS International|Innovative Energy And Policies

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. The open access journals are peer reviewed scholarly journals of Innovative Energy Policies. The top open access journals are freely available on the public internet domain, allowing any end users to read, download, copy, distribute, prink, search or link to the full texts of the articles. These provide high quality, meticulously reviewed and rapid publication, to cater the insistent need of scientific community. These journals are indexed with all their citations noted. The top open access journals are indexed in SCOPUS, COPERNICUS, CAS, EBSCO and ISI.
 
  • Share this page
  • Facebook
  • Twitter
  • LinkedIn
  • Google+
  • Pinterest
  • Blogger
Last date updated on June, 2014