At the time, nobody believed that yeast were alive; they were seen as just organic chemical agents required for fermentation. In the eighteenth and nineteenth centuries, chemists worked hard to ...

Fermentation is the fundamental process in winemaking through which grapes are made into wine. Yeast fermentation is key to ...

Some bacteria and fungi such as yeast complete their own version of anaerobic respiration called fermentation. This is the equation: glucose → ethanol + carbon dioxide Yeast undergoes ...

Optical density values were maintained around 80 and viability at 88% at 72 hours elapsed fermentation time. Culture broth pH was well maintained at 5.0. We cultured yeast in an aerobic ...

While full-strength beer production often involves reusing yeast, Maust noted that this practice is discouraged in nonalcoholic beer brewing due to concerns about unwanted maltose fermentation and ...