Talk:Fermentation

message: Hello fellow Wikipedians,
I have just modified 2 external links on Fermentation. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
*Added archive https://web.archive.org/web/20101130000148/http://www.fjcollazo.com/fjc_publishings/documents/LPasteurRpt.htm to http://www.fjcollazo.com/fjc_publishings/documents/LPasteurRpt.htm
*Added archive https://web.archive.org/web/20100624074721/http://www.pasteurbrewing.com/articles/works-of-louis-pasteur.html to http://www.pasteurbrewing.com/articles/works-of-louis-pasteur.html
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Cheers.—InternetArchiveBot (Report bug) 02:41, 24 January 2018 (UTC)
thread_title:  External links modified (January 2018) 

message: I changed 1970s to 1930s based on web research such as https://books.google.ca/books?id=VKlHKIvrogUC&pg=PA706&lpg=PA706&dq=microorganisms+could+be+mutated+with+physical+and+chemical+treatments&source=bl&ots=r58Hy2VPaO&sig=HJ73BJRZvJ_VzO3Mf9H4LyDIopQ&hl=en&sa=X&ved=0ahUKEwj1t5ew-NXZAhUr4YMKHfdWBaAQ6AEIJzAA#v=onepage&q=microorganisms%20could%20be%20mutated%20with%20physical%20and%20chemical%20treatments&f=false
I also removed the ad for BioTork - natural selection of yeasts especially for wine is centuries old - not a modern invention.
Other approaches to advancing the fermentation industry has been done by companies such as BioTork, a biotechnology company that naturally evolves microorganisms to improve fermentation processes. This approach differs from the more popular genetic modification, which has become the current industry standard.  — Preceding unsigned comment added by 198.103.184.76 (talk) 19:50, 5 March 2018 (UTC)
thread_title:  mutations 

message: The opening paragraph seems to be strictly defining fermentation in terms of the biochemical definition of anaerobic fermentation. However, this is contradicted by the fist subsection, which includes both anaerobic and aerobic fermentation, and the broader definitions of fermentation in food processing where fermentation is any process involving microorganisms which transforms a foodstuff in a desirable way. I propose that the opening paragraph be re-written to better reflect the multiple definitions of the word "fermentation." Thoughts? 
Saberus (talk) 08:28, 26 October 2018 (UTC)
replies: text: it would be great if you could provide a balanced introduction to this topic, because the term is widely used and many readers are seeking a general understanding.  The catch to some extent, is that fermentation may have some very specialized meanings that, if pushed, are not net helpful.  Thanking you in advance.--Smokefoot (talk) 00:03, 27 October 2018 (UTC)
replies: text:  I took a crack at it. Saberus (talk) 06:41, 27 October 2018 (UTC)
replies: text:  Looks good. Thanks! RockMagnetist (DCO visiting scholar) (talk) 16:04, 2 November 2018 (UTC)
thread_title:  Problems with opening paragraph. What kind of fermentation is this article about? 

message: — Assignment last updated by Yp337 (talk) 20:14, 12 May 2023 (UTC)
thread_title: Wiki Education assignment: The Microbiology of College Life

message: In the final sentence of the first paragraph of the Post 1930s section it says: "In this essay, we will explore the key developments in fermentation technology since the 1930s and the impact they have had on the global market for fermented products."
is that supposed to be there? looks like a sloppy copy & paste job. 72.39.82.248 (talk) 23:16, 12 June 2023 (UTC)
thread_title:  Use of "In this Essay"