### process:

Fermentation
* Many fermentations use bacteria but a growing number involve culturing mammalian cells.
* Most fermentation induces transformation.
* Most fermentation produces acid
  - fatty acid
  - heat
  - lactic acid
  - refers to reaction
  - releases gases
* Some fermentation breaks down glucose
  - decreases gases
  - generates energy
  - is caused by digestion
* Some fermentation occurs in caecums
  - cecums
  - stomachs
  - produces ethanols
* affects color of nonfat fluid milk.
* allows color and flavor development as well as degradation of hulls
  - glycolysis to continue in the absence of oxygen
  - the enzyme primeveroside to free the glycoside-bound methyl salicylate
* also occurs in human muscle cells when oxygen is depleted
  - produces urea from the yeast metabolism of arginine, an amino acid in grapes
* biologically secure and environmentally safe procedure.
* biologically-mediated reaction performed by certain yeasts, bacteria, and fungi.
* breaks down an enzyme-inhibitor in soybeans that digests protein
  - glucose without oxygen
* can even occur within the stomachs of animals, such as humans
  - happen after photosynthesis and in the presence of yeast
  - involve any molecule that can undergo oxidation
  - lead to the production of alcohol or lactic acid
* causes carbon dioxide to form in the liquid
  - gas and bloating
  - the liquid on brined dill pickles to become cloudy
* changes the sugar into alcohol and carbon dioxide gas.
* chemical action
  - change caused by microbes
* contributes to flatulence.
* ends with lactic acid, which changes muscle pH, leading to fatigue.
* gradual chemical change caused by the enzymes of some bacteria, molds and yeasts.
* helps rid the beans of any acidity and increases their sweetness.
* increases the vitamin content and lactose is converted to lactic acid.
* involves a slow chemical change triggered by bacteria, molds, or yeast
  - breakdowns
* is achieved by somewhat different chemical sequences in different species of organisms.
* is an anaerobic process which takes place in the absence of oxygen
* is an important part of industrial microbiology
  - processing many foods and pharmaceuticals
  - anaerobic respiration
  - another name for anaerobic respiration
* is caused by a microscopic fungus
  - yeasts growing and multiplying in a warm, moist, food-rich environment
  - completed by yeasts
  - dependent upon the composition of the wort, the yeast, and fermentation conditions
  - determined by the color of the colonies
  - faster in warm weather
  - faulty so that excessive mold growth occurs
  - nature's purification process
* is one of the oldest and most economical methods of producing and preserving foods
  - transformation and preservation techniques for food
  - respiration in the absence of oxygen
  - started once a year, during the fishing season
  - stopped by heating or firing
  - the anaerobic conversion of sugar to some waste product
* is the chemical change of sugar to alcohol
  - process by which a sugar is turned into an alcohol, releasing energy
* is the process in which the malt, hops, etc., breaks down
  - that produces alcoholic beverages or acidic dairy products
  - which converts the grapes' sugar into alcohol
  - transfer of electrons to carbon
  - thus the major source of intestinal gas
* is used to grow the anthrax spores, regardless of the wet or dry end state
  - when making dairy products
  - usually to dryness, though the end point is determined by taste
  - what converts the sugar in the juice into alcohol
  - when microorganisms convert carbohydrates into volatile fatty acids and gases
* kills the cacao embryos while microbial liquefies the pulp which surround the seeds.
* makes cereals and pulses more suitable for children in the post-weaning period
  - the sugar in the beans turn into alcohol
* metabolic process that converts sugar to acids, gases, or alcohol.
* occurs for soy sauce production, for soy curd production, and for soy pulp production
  - from the inside toward the outside
* occurs in a wide variety of bacteria and fungi
  - naturally in nature
* occurs through the action of microorganisms in the large intestine
  - agave's own yeasts
* oxidizes the leaves and changes their chemistry.
* play major role.
* produces a small amount of energy and short-chain fatty acids
  - alcohol and carbonation in beer
* produces both heat and ammonia, which increase the risk for lung disease
  - products, but no other connection with wine exists
  - ethanol and carbon dioxiide
* reaction that happens after glycolysis.
* reduces the sugar and creates alcohol.
  - less energy than respiration, but are still many fermenters
* requires development.
* specific type of bioprocessing.
* starts spontaneously under the action of the natural yeasts from the grapes
  - the same way as cellular respiration
* stops when the amount of alcohol is too great for the yeast to handle.
* symbol of decay, and of sin.
* takes care of many of the dangers of soy.
* takes place in the cecum between the large and small intestines
  - quickly, all the more in the Near East
* therefore takes place very slowly and is entirely dependent upon the seasons.
* uses an organic molecule as a final electron acceptor
  - microorganisms to convert raw materials to product
* usually occurs after granulation.
+ Chocolate, Making chocolate: Desserts :: Food ingredients
  * Making chocolate is a process that has many steps. First, the cacao beans are collected and put in piles or containers to make them ferment. Fermentation makes the sugar in the beans turn into alcohol. Then the beans are dried and cleaned. Chocolate makers must cook the beans, and then crush them to make the cocoa butter and the chocolate liquor come out of them. Then the chocolate maker mixes different ingredients together to make the different kinds of chocolate. Dark or bittersweet chocolate is made from sugar, cocoa butter, and chocolate liquor. Milk chocolate uses all of those ingredients plus milk and vanilla.
+ Milk, Storing milk: Symbols of Oklahoma
  * If milk is not kept cold in a refrigerator, it will become sour after some time. When milk is warmed, it turns sour. Fermentation makes this happen. Lactic acid bacteria changes the milk sugar into lactic acid. Fermentation is used when making dairy products.