The term “fermentation” is derived from the Latin verb fervere, to boil, thus describ- ing the appearance of the action of yeast on the extracts of fruit or malted grain. The boiling appearance is due to the production of carbon dioxide bubbles caused by the anaerobic catabolism of the sugar present in the extract.
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The term “fermentation” is derived from the Latin verb fervere, to boil, thus describ- ing the appearance of the action of yeast on the extracts of fruit or malted grain. The boiling appearance is due to the production of carbon dioxide bubbles caused by the anaerobic catabolism of the sugar present in the extract.
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owner: stuckonrepeat21 - (no access) - Principles of Fermentation Technology (Peter F Stanbury, Allan Whitaker etc.) (z-lib.org).pdf, p7
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