Then he proved that many micro-organisms get energy, and anaerobic conditions in the process of digestion of carbohydrates. The transformation of sugar into alcohol by yeast propagation - a complex enzymatic process carried out through a series of intermediate stages, each of which is catalyzed by specific enzymes.
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TYPES OF FERMENTATION The main types of fermentation - alcohol, lactic, butyric, acetic acid and citric acid. All kinds of fermentation are the names of the final products formed in the fermentation process. The first three types of fermentation occur without oxygen consumption, ie, under anaerobic conditions, the remaining two - in the presence of oxygen, ie under aerobic conditions. Alcoholic fermentation occurs mainly in the production of bread, beer, wine and alcohol. As the agent of alcoholic fermentation is used wine, beer and baker's yeast.
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Lactic fermentation - the basic process in the manufacture of dairy products: yogurt, acidophilus, yogurt. In addition, since moving there in the bakery, upon receipt of kvass, silage, sauerkraut, pickling cucumbers. In the production of lactic acid for food, medical and other industries using lactic acid bacteria. These organisms are divided into two groups: gomofermentativnye forming lactic acid, and heterofermentative, which in addition to breast form volatile acids, ethanol, carbon dioxide and other products. When gomofermentativnom hexose fermentation split to form two molecules of lactic acid. Intermediate reaction gomofermentativnogo lactic acid fermentation occur before the stage of formation of pyruvic acid, which is reduced to lactic acid. Butyric fermentation occurs under anaerobic conditions and is caused by spore-forming butyric acid bacteria genus: Clostridium. As a result of butyric fermentation of butyric acid are formed, carbon dioxide and hydrogen on the total equation.
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Butyric acid - volatile liquid with an unpleasant odor. In the fermentation production of butyric acid fermentation occurs due to improper conduct of the process. In the formation of butyric acid inhibited the growth of yeast, worse taste of the product. Butyric acid esters have pleasant odors: ethyl - pear, amyl - pineapple, methyl - apple, etc. Therefore, their use as flavoring substances in the confectionery industry.