- An even stranger inorganic metabolism, inorganic fermentation, is conducted by some bacteria.
- Competition among microbes for access to fruit sugars is intense, and may have elicited the initial evolution of ethanolic fermentation by yeast as a means of killing bacterial competitors.
- Some short-chain fatty acids are produced by bacterial fermentation of dietary carbohydrates.
- Gas is caused by the fermentation of carbohydrates broken down by bacteria, a perfectly normal part of digestion.
- Ethanol is a naturally occurring substance resulting from the fermentation by yeast of fruit sugars.
- All bovids have a four-chambered stomach and digest cellulose through bacterial fermentation.
- Eventually the acid becomes so concentrated that even the ‘good’ bacteria are inhibited: fermentation stops and the food keeps.
- We can assemble a history of yeast fermentation from this information now.
- By the time the grapes are boxed and shipped across the island, heat and humidity have triggered fermentation from natural yeasts.
- Toward the end of the nineteenth century, Harden began an intense study of the fermentation process, particularly alcoholic fermentation.
- When we convert the sugars into alcohol by fermentation, we release carbon dioxide and produce a flammable fuel that can be burned in an engine.
- It has been suggested that fermentation by particular yeasts or bacteria does not necessarily decrease fruit palatability, but could even increase it.
- They are toxic chemicals formed during fermentation.
- The bacteria naturally present during fermentation use up most of the lactose in these products.
- They ruminate and use bacterial fermentation to help digest their food.
- The process of fermentation converts sugars in the dough to carbon-dioxide which causes the bread to rise.
- As a result, partial chemical/enzymatic digestion and limited bacterial fermentation occur.
- In the lower part of the digestive system it can be a major irritant, causing inflammation and bacterial/fungal fermentation.