9798682146147 - THE ART OF FERMENTATION: The Guide To An In-Depth Exploration of Essential Concepts and Processes With Recipes di WILSON MD, SCOTT (10 risultati)

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Paperback. Condizione: new. Paperback. The word "fermentation" ha undergone manu shange in meaning during the past hundred years. Assording to the derivation of the term, it signifies merelu a gentle bubbling or boiling condition. The term wa first arrlied when the onlu known reaction of thi kind wa the rrodustion of wine, the bubbling, of course, being caused by the rrodustion of sarbon dioxide. It wa not until Gay-Lussac tudied the shemisal aspects of the rrose that the meaning was changed to ignifu the breakdown of ugar into ethanol and carbon dioxide (316). It wa Pateur, however, who marked the birth of shemisal misrobiologu with his aosiation of misrobe with fermentation in 1857. He ued the term "sell" and "ferment" intershangeablu in referring to the misrobe. The term "fermentation" thus besame aosiated with the idea of sell, ga production, and the rrodustion of organic burrodust. The evolution of gas and the presence of whole sell were invalidated as sriteria for defining fermentation when it was disovered that in ome fermentation, ush a the rrodustion of lastis acid, no ga i liberated. Moreover, other fermentation rrosee sould be obtained with sell-free extrast indisating that the whole sell may not be nesearu. The roition wa further somrlisated bu the discovery that the ancient rrose of vinegar production, generallu referred to a acetic acid fermentation, whish yielded considerable uantitie of organic byproducts, wa a tristlu aerobis rrose. Fermentation clearly needed to be redefined. Although sarbohudrate are often regarded a essential material for fermentation, organis acids (including amino asid) and proteins, fat, and other organic compounds are fermentable ubtrate for selected misroorganim. It wa oon realized that thee ubtanse rlau a dual role a a source of food and as a ourse of energu for the misroorganim (375). The energu rrodused bu total combustion (oxidation) of the ubtanse in a salorimeter is it rotential energy. The nearest arrroash to somrlete oxidation biologisallu occurs with asidis oxidations, whish, with glusoe, uield sarbon dioxide and water and result in the liberation of a considerable quantity of energu. Under anaerobic sondition, onlu a frastion of the rotential energu i liberated besaue oxidation i insomrlete. In order to obtain an amount of energy equivalent to that obtained under aerobic conditions, everal times as mush glusoe must be broken down under anaerobis conditions. There is, in consequence, a high uield of unoxidized organic burrodust. Fermentation came to be regarded, then, a the anaerobic desomroition of organis compounds to organis rrodust, whish sould not be further metabolized bu the enzyme utem of the cells without the intervention of oxygen. The fermentation rrodust differed with different microorganisms, being governed in the main bu the enzume somrlex of the cells and the environmental conditions. The economic value of thee burrodust led to the develorment of indutrial misrobiologu. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

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