Alcoholic fermentation occurs by the action of yeast; lactic acid fermentation ... and coenzymes (substances that combine with proteins to make them functional), such as NAD + (nicotinamide ...

The Center for Beverage Innovation and Lafontaine Lab, including U of A researchers, evaluated 11 commercially available yeasts to identify their strengths based on chemical analysis and sensory panel ...

Strains can vary in terms of aromatics they produce, temperature tolerance, alcohol production, and many other factors that ...

Each group independently identified a different process that confers substantially increased tolerance in yeast. “The findings are a little ... be leveraged into practical outcomes.” Increasing ...

Certain conditions can make malolactic fermentation difficult, such as cold cellars, high levels of alcohol, low pH, high sulfur, or high volatile acidity. When conditions are not ideal ...

From fluffy idlis and crusty sourdough to kimchi and kombucha, fermentation has quietly powered some of the world’s most ...

Optical density values were maintained around 80 and viability at 88% at 72 hours elapsed fermentation time. Culture broth pH was well maintained at 5.0. We cultured yeast in an aerobic ...

Everyone's made their share of mistakes you shouldn't make ... Yeast is a living organism that eats sugars, turning them into carbon dioxide gas and alcohol. That process, called "fermentation ...

Lesson plan: Growing yeast and sugar fermentation They would not have known that it was bacteria and yeasts naturally occurring in the grains, and floating all around us in the air, that caused ...