The fermentation of parakari involves the use of an amylolytic mold (Rhizopus), and it is the only known fermented drink to be produced by the indigenous peoples of the Americas that involves the use of an amylolytic process.
The technique calls for two fermentations, the first in the fermenting tanks and the second in the bottle itself (a process known as the methode champenoise).
Augustyn Wroblewski, of Ślepowron coat of arms (born 20 July 1866 in Vilnius, died after 1913) - Polish chemist and biochemist, author of the groundbreaking work in the field of yeast fermentation, theorist and proponent of anarchism, an activist in socialist organizations, journalist, lecturer at the Jagiellonian University in Cracow.
Some of the earliest documented studies on the process were conducted by the French scientist Louis Pasteur who noted in 1872 that grapes contained in an oxygen rich environment prior to crushing and fermentation produced wines of different flavors than grapes produced in a carbon dioxide rich environment.
Nata de coco, a chewy, translucent, jelly-like food product produced by the bacterial fermentation of coconut water
On April 5, 1952, biochemist Durey Peterson and microbiologist Herbert Murray at Upjohn published the first report of a breakthrough fermentation process for the microbial 11α-oxygenation of steroids (e.g. progesterone) in a single step by common molds of the order Mucorales.
It is now produced by fermentation of long-chain alkanes with a specific strain of Candida tropicalis.
In 1978, Alfred Alberts and colleagues at Merck Research Laboratories discovered a new natural product in a fermentation broth af Aspergillus terreus, their product showed good HMGR inhibition and they named the product mevinolin, which later became known as lovastatin.
Ice wine is the result of a similar process, but in this case, the freezing happens before the fermentation, and thus it is sugar, not alcohol, that gets concentrated.
French microbiologist Louis Pasteur explained the role of yeast in beer fermentation in 1857, allowing brewers to develop strains of yeast with desirable properties (conversion efficiency, ability to handle higher alcohol content).
Hozon is made from a fermentation process that combines koji, salt and a primary substrate, such as cashews, chickpeas, or lentils.
Since the 1960s, it is produced industrially by fermentation of carbohydrates such as glucose using Aspergillus terreus.
Isabella of Portugal, wife of Charles V, possibly driven by these accounts, banned in 1529 the planting or use of maguey for the fermentation of pulque.
Centrifugation or simple settling is sufficient to recover the final product from the fermentation medium.
During fermentation, selected bacteria (coryneform bacteria) cultured with ammonia and carbohydrates from sugar beets, sugar cane, tapioca or molasses, excrete amino acids into the culture broth from where L-glutamate is isolated.
Found, among other places, in the guts of passalid beetles, S. stipitis is capable of both aerobic and oxygen limited fermentation, and has the highest known natural ability of any yeast to directly ferment xylose, converting it to ethanol, a potentially economically valuable trait.
This used an intermediate step of creating sorbose using an ingenious bacterial fermentation method discovered by a French researcher, Gabriel Bertrand.
Based on its expertise in solid state fermentation, since 2008 it has been investing researching new ways of adding value to agricultural resources, through its Osiris programme, backed by OSEO, and four regional biotechnology research programmes (PRBR - Programmes de Recherche Biotechnologique Régionaux) backed by the FEDER, the Champagne-Ardenne region, the department of Aube and the town of Nogent-sur-Seine.
The conflict with Chaim Weizmann, who held a postdoctoral position and was a friend of Perkin, over the fermentation of starch to isoamyl alcohol which was the starting material for synthetic rubber and therefore industrially relevant, led to the dismissal of Weizmann.
Gluconic acid is found naturally, and is industrially manufactured by the fermentation of glucose, typically by Aspergillus niger, but also by other fungi, e.g. Penicillium, or by bacteria, e.g. Acetobacter, Pseudomonas and Gluconobacter.
The German Eduard Buchner, winner of the 1907 Nobel Prize in chemistry, later determined that fermentation was actually caused by a yeast secretion that he termed zymase.