Culture broth pH was well maintained at 5.0. We cultured yeast in an aerobic fermentation and then switched to an anaerobic process to induce ethanol production, demonstrating how versatile the ...
Fermentation is an anaerobic process: close anaerobicAnaerobic processes occur in the absence of oxygen. glucose → ethanol + carbon dioxide Yeast provides the enzymes required for fermentation.
At the time, no one knew that the alcohol produced during fermentation was produced because of one of these microorganisms — a tiny, one-celled eukaryotic fungus that is invisible to the naked ...
Fermentation is an anaerobic process: close anaerobicAnaerobic processes occur in the absence of oxygen. glucose → ethanol + carbon dioxide Yeast provides the enzymes required for fermentation.
Using round numbers, the average ethanol plant generates about 150,000 metric tons per year. This is the stuff coming from fermentation and doesn’t include the CO2 from whatever fuel heats the mash.
The byproduct of that process is lactic acid (plus, in some cases, ethanol and carbon dioxide). Add it all together, and you get complex, unique flavors that come only from fermentation.