Alcoholic Fermentation

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alcoholic fermentation

[‚al·kə′hȯl·ik ‚fər·mən′tā·shən]
(microbiology)
The process by which certain yeasts decompose sugars in the absence of oxygen to form alcohol and carbon dioxide; method for production of ethanol, wine, and beer.

Alcoholic Fermentation

 

the conversion of carbohydrates into ethyl alcohol and carbon dioxide as a result of the action of microorganisms, mainly yeasts of the genus Saccharomyces. Alcoholic fermentation is widely used in the food-processing industry, including the distilling industry. Research on the chemistry of alcoholic fermentation in the second half of the 19th and beginning of the 20th century greatly facilitated the progress of biochemistry in general (seeFERMENTATION).

References in periodicals archive ?
Key words: Garcinia cambogia residue, Plackett-Burman design, Ethanol fermentation, Hydroxycitric acid.
In case of aeration, our findings were also supported by Gaber, (33) reported significance increase in ethanol fermentation up to 16 % from 35 % sucrose by supplying small amount of air (150 [dm.
However, the organic acid particularly lactic acid present in kitchen wastes and anaerobically treated stillage hinders ethanol fermentation [50].
Ethanol Fermentation Technologies From Sugar and Starch Feedstocks, Biotechnol Adv, 26(1): 89-105.
Ethanol fermentation from biomass; current state and prospects.
The automaker said, 'As a result, the yeast has achieved one of the highest ethanol fermentation density levels in the world (approximately 47 grams per litre), and is expected to improve biofuel yield and significantly reduce production costs.
As a result, the yeast has achieved one of the highest ethanol fermentation density levels in the world* (approximately 47 g/liter), and is expected to improve bio-fuel yield and significantly reduce production costs.
The resulting strains showed stable thermostable properties for 3 years and efficient ethanol fermentation ability at 45 degC (wild 40 degC).
The transgenic lines require lower temperature preprocessing and only one-quarter to one-third the level of enzymes for equivalent ethanol fermentation compared to the unmodified switch-grass.