Material Detail

Fermentation is the chemical process that involve micro-organisms to break down complex organic substances generally in the absence of oxygen to generate alcohol and carbon dioxide. Humans have been exploiting fermentation for making bread, wine, beer, and many types of food.

This is a Libretext book that has the following modules:

1.1: Open Access Readings1.2: Introduction to Fermentation and Microbes1.3: Fermentation Paper1.4: Basic Metabolic Pathways1.5: Intro to Microbial Metabolism1.6: Vinegar and Acetic Acid Fermentation1.7: Carbohydrates1.8: Fermented Vegetables1.9: Cheese Production1.10: Yeast Metabolism1.11: Yogurt1.12: Bread1.13: Beer1.14: Cider1.15: Wine1.16: Distilled Spirits

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