In this article we will discuss about fermentation process of yoghurt and other fermented milks. Fermentation Process of Yoghurt: Fermentation to extend the useful life of milk is probably as old as dairying itself. The first animals to be domesticated are thought to have been goats and sheep in the Near East in about 9000 […]
Yoghurt and Other Fermented Milks | Microbiology
Article Shared by 
Fermentation Process of Vinegar | Microbiology
Article Shared by
In this article we will discuss about the fermentation process of vinegar, explained with the help of suitable diagrams. Vinegar is the product of a two-stage fermentation. In the first stage, yeast convert sugars into ethanol anaerobically, while in the second ethanol is oxidized to acetic (ethanoic) acid aerobically by bacteria of the genera Acetobacter […]
Food Prepared by Mould Fermentation Process
Article Shared by
The following points highlight the three main foods prepared by mould fermentation process produced by soya bean. The food are:- 1. Tempeh 2. Soy Sauce and Rice Wine 3. Mycoprotein. 1. Tempeh: Tempeh is a traditional mould-fermented food in Indonesia, though it has also attracted interest in the Netherlands and United States. The most popular […]
This is a question and answer forum for students, teachers and general visitors for exchanging articles, answers and notes. Answer Now and help others.
Answer Now
Answer Now
Here's how it works:
- Anybody can ask a question
- Anybody can answer
- The best answers are voted up and rise to the top
Powered by WordPress. Designed by 