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The Science of Fermentation

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Ethanol Fermentation

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A type of anaerobic respiration used by yeast and some bacteria where glucose is converted into ethanol and carbon dioxide.

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Kimchi

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A traditional Korean dish made from fermented vegetables, primarily napa cabbage and Korean radishes, with a variety of seasonings.

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Probiotics

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Live microorganisms that are believed to provide health benefits when consumed, commonly found in fermented foods.

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Carbon Dioxide (CO2)

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A byproduct of fermentation that causes bread to rise and gives carbonation to alcoholic beverages.

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Zymurgy

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The branch of chemistry that studies the fermentation process, particularly as it applies to the making of alcohol, bread, and other fermented foods.

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Yeast

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Microorganisms that consume sugars and produce ethanol and carbon dioxide during fermentation.

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Acetic Acid Bacteria

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Bacteria that convert ethanol into acetic acid under aerobic conditions, important in the production of vinegar.

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Kefir

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A fermented milk drink similar to a thin yogurt that is made from kefir grains and cow, goat, or sheep milk.

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Kombucha

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A fermented tea drink produced by fermenting sweetened tea with a symbiotic culture of bacteria and yeast (SCOBY).

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Microaerophilic

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Referring to microorganisms that require oxygen, but at lower levels than are found in the atmosphere, relevant to certain types of fermentation.

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Glycolysis

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The first step in the fermentation process where glucose is broken down into pyruvate, yielding small amounts of ATP and NADH.

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Alcoholic Fermentation

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A form of fermentation in which sugars such as glucose, fructose, and sucrose are converted into cellular energy and thereby produce ethanol and carbon dioxide as metabolic waste products.

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Sourdough

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A type of bread made by fermenting dough using naturally occurring lactobacilli and yeast.

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Starter Culture

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Selected bacteria, molds, or yeasts that are added to begin the fermentation process in foods.

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Anaerobic Respiration

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A process by which microorganisms break down molecules in the absence of oxygen to release energy, resulting in products like ethanol or lactic acid during fermentation.

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Sauerkraut

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Finely cut raw cabbage that has been fermented by various lactic acid bacteria, known for its sour flavor and health benefits.

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Aerobic Respiration

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A process that is the opposite of fermentation, where organisms use oxygen to break down food molecules to get chemical energy for cell function.

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Pasteurization

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A process that involves heating food products to kill undesirable bacteria, yeasts, and molds that could cause spoilage or disease, often applied after fermentation to stabilize products.

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Lactic Acid Bacteria

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A group of bacteria that ferments sugars into lactic acid, a process important in making yogurt, cheese, and sauerkraut.

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Wild Fermentation

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The practice of relying on naturally-occurring bacteria and yeast to ferment food, rather than adding specific cultures.

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Lacto-Fermentation

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A fermentation process in which lactic acid bacteria convert sugars into lactic acid, preserving and enhancing the flavor and nutrition of food.

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Fermenter

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A bioreactor used for fermenting microorganisms under controlled conditions to produce fermented products like beer, yogurt, or pharmaceuticals.

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