Question

Characteristics and isolation techniques in fermentation

Answer 1

Answer:

Explanation:

The principal type of fermentation is the action of the yeast on fermentable sugars to produce carbon dioxide (CO2), ethanol, and some aromatic compounds. The organoleptic characteristics of bread, namely, the texture, flavor, and aroma, depend on the conditions of the dough fermentation.

Answer 2

Answer:

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Fermentation :-

Fermentation is the process of chemical change caused by organism or their product, usually producing effervescent and heat. It is an ancient process dating back thousands of years. Fermentation derives from the Latin work fever meaning “to ferment.” It was the means by which bread, wine, beer, and cheese were made. The Chinese used micro-organisms in the production of yogurt, cheese, wine, vinegar, and different types of sauces. It is a powerful economic incentive for semi-industrialized countries, in their willingness to produce bio-ethanol.

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