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Additional
Fermentation (food)
English Wikipedia - The Free Encyclopedia
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Fermentation in food processing
Fermentation
in
food processing
is the conversion of
carbohydrates
to
alcohols
and
carbon dioxide
or organic acids using
yeasts
,
bacteria
, or a combination thereof, under conditions. Fermentation usually implies that the action of
microorganisms
is desirable. The science of fermentation is also known as
zymology
or zymurgy.
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