Fermentation in food processing
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Fermentation in food processing is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desirable. The science of fermentation is also known as zymology or zymurgy.
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See also
- Bletting
- Brewing
- Corn smut
- Fermentation (biochemistry)
- Fermentation (wine)
- Fermentation lock
- Fermented fish
- Food microbiology
- Industrial fermentation
- Industrial microbiology
- Lactic acid bacteria
- List of fermented foods
- List of foods
- List of microorganisms used in food and beverage preparation
- Winemaking
- Yeast
- Yeast in winemaking
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