ISSN: 2322-0066

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Fermentation

 

Fermentation is a metabolic procedure that converts sugar to acids, gases and/or alcohol. It takes vicinity in yeast and bacteria, however additionally in oxygen-starved muscle cells, as in case of lactic acid fermentation. Fermentation is additionally used to outline bulk increase of microorganisms on a growth medium. French microbiologist Louis Pasteur determined fermentation and its microbial causes. The science of fermentation is recognised as zymology. Fermentation has been used via human beings for the manufacturing of food and beverages.  Fermentation is used for preservation in a process that produces lactic acid as found in sour foods as pickled cucumbers, kimchi and yogurt. A journal is a periodical publication intended to further progress of science, usually by reporting new research.

Relevant Topics in General Sciences