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.
Peer review refers to the work done during the screening of submitted manuscripts and funding applications. This process encourages authors to meet the accepted standards of their discipline and reduces the dissemination of irrelevant findings, unwarranted claims, unacceptable interpretations, and personal views. Publications that have not undergone peer review are likely to be regarded with suspicion by academic scholars and professionals.
Last date updated on June, 2014