The fermentation which occurs in bread making is similar to that which is responsible for the transformation of plant juices into intoxicating drinks.

Although alcoholic fermentation, and the fermentation which goes on in raising dough, were known and utilized for many years, the cause of the phenomenon was a sealed book until the nineteenth century.

The result of the fermentation is a light, spongy loaf.

Under the favorable conditions of abundant moisture, heat, and food, they grow and multiply rapidly, and cause the phenomenon of fermentation.

The stray yeast plants which get into the sirup are relatively few, and hence fermentation is slow; it requires several weeks for currant wine to ferment, and several months for the juice of grapes to be converted into wine.

While in the cake they are as lifeless as the seed; when placed in dough, or fruit juice, or grain water, they grow and multiply and cause fermentation.

Decaying vegetation may occasionally smoulder with the heat of its fermentation, but this rarely results in flame.

Rifamycins were first isolated in 1957 from a fermentation culture of "Streptomyces mediterranei" at the laboratory of Gruppo Lepetit SpA in Milan by two scientist named Piero Sensi and Maria Teresa Timbal, working with the Israeli scientist Pinhas Margalith.

Cellulose from the organosolv process is susceptible to enzymatic hydrolysis into glucose followed by fermentation to dilute ethanol.

This way, a centrifugal extractor generates a continuous extraction from one liquid phase (fermentation broth) into another liquid phase (organic solvent).

The statins are divided into two groups: fermentation-derived and synthetic.

The various stages of chemical distillation and fermentation, among other processes, are aspects of these mysteries that, when applied, quicken nature's processes in order to bring a natural body to perfection.

While the process of fermentation in large barrels formerly took several weeks, gherkins today are ready for sale after only one day of processing—whether for mustard gherkins ("Senfgurke"), gherkins or dill pickles ("Gewürzgurke") or pickled cucumbers ("Salzgurke").

Bioremediation of these chloroethenes can occur when other microorganisms at the contaminated site provide H2 as a natural byproduct of various fermentation reactions.

Maceration continues during the fermentation period, and can last well past the point when the yeast has converted all sugars into alcohol.

During fermentation, higher temperatures and higher alcohol levels can encourage this process with the alcohol acting as a solvent to assist in the breakdown of the organic compounds within the grape materials.

Throughout the fermentation process, carbon dioxide is released as a byproduct of the conversion of sugar into alcohol.

This forms what is known as a "cap" that is visible on top of the fermentation vessel.

This process of "pumping over" or "punching down" the cap is done often throughout the fermentation process, depending on the extent of maceration the winemaker desires.

Carbonic maceration is the fermentation of whole clusters of unbroken grapes in an atmosphere saturated with carbon dioxide, which prevents traditional yeast fermentation.

A farmer called Pierre Chenet is credited with first turning this local tobacco into the Perique in 1824 through the technique of pressure-fermentation.

The alkaloids responsible are not destroyed by drying or by fermentation in silage.

A number of these compounds were produced in yields that spanned from 100 to 250 mg/liter; this, of course, opens up the possibility for successful scale-ups by means of fermentation techniques.

On the contrary EMF, the ethanol ether of HMF can be found in many alcoholic beverages such as beer and wine, especially those who still contain high sugar levels at the end of the fermentation.

Bacterial fermentation of one ton yields 26,500 cu ft gas (600 Btu) with 51.6% methane, 25.4% hydrogen, 22.1% Carbon dioxide, and 1.2% oxygen. Gasification of one ton dry matter by air and steam at high temperatures (800°) gives "circa" 40,000 ft3 ("circa" 1,100 m3) natural gas (143 Btu/cu ft) containing 16.6% H3, 4.8% methane, 21.7% CO, 4.1% Carbon dioxide, and 52.8% N. The high moisture content of water hyacinth, adding so much to handling costs, tends to limit commercial ventures., A continuous, hydraulic production system could be designed, which would provide a better utilization of capital investments than in conventional agriculture, which is essentially a batch operation., The labour involved in harvesting water hyacinth can be greatly reduced by locating collection sites and processors on impoundments that take advantage of prevailing winds.

"Aeromonas salmonicida" is a facultative anaerobe, which means it is capable of making ATP by aerobic respiration if oxygen is present, but is also capable of switching to fermentation when oxygen is not present.

It does not ferment sucrose or lactose, using glucose in this pathway instead; glucose fermentation creates gas.

"A. salmonicida" tests negative for indole formation, coagulase, hydrolysis of starch, casein, triglycerides, and phospholipids, hydrogen sulfide production, citrate use, phenylalanine and the Voges–Proskauer (butanediol fermentation) test. It tests positive for oxidase, lysine decarboxylase, methyl red, gelatin hydrolysis, and catalase.

During World War I, he conducted research for the U.S. Army Chemical Warfare Service on the production of acetone and ethanol through fermentation.

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It can be made in 2 to 3 days through fermentation of boiled soybeans, adding "Bacillus subtilis", which is usually contained in the air or in the rice straw at about 40 °C without adding salt, compared with the much longer fermentation period required for "doenjang", another, less pungent variety of Korean soybean paste.

Indeed, as Ernst Nolte proposed, Maurassian ideology of "aristocratic revolt against egalitarian-utopian 'transcendence'" (transcendence being Nolte's term for the ontological absence of theodic center justifying modern "emancipation culture"), the interrelation between Nietzschean ideology and proto-fascism offer extensive space for criticism and the Nietzschean ambiance pervading French ideological fermentation of extremism in time birthing formal Fascism, is unavoidable.

Moyer held 4 patents individually (US #2423873 for the fermentation method of culturing microorganisms, US #2442141 for the use of a nutrient medium of corn steep liquor, glucose and Sodium for the process, US #2443989 for submerged cultures and US #2476107 for the use of lactose as a slowly assimilating energy source).

Moyer agreed, and he prepared to study mold of corn and wheat using large-scale fermentation.

Moyer continued to refine the process for three years, and by 1944, he and his colleagues had completed their work and had perfected a practical method for the mass production of Penicillin – they had finally found a way to produce penicillin in industrial fermentation.

Moyer’s process of penicillin production provided a model for all other antibiotic fermentations; and his corn steep liquor mixture method is still used in the commercial fermentation processes of penicillin and many other antibiotics today.

Some beers undergo a fermentation in the bottle, giving natural carbonation.

They are bottled with a viable yeast population in suspension and to start what may be a second or third fermentation.

The resulting fermentation generates CO2 that is trapped in the bottle, remaining in solution and providing natural carbonation.

Bottle conditioned beers may be either filled unfiltered direct from the fermentation or conditioning tank, or filtered and then reseeded with yeast. Use as weapons.

After fermentation, some producers will age the wines in oak barrels.