Sentences with phrase «by fermentation of»

Alcohol is produced by the fermentation of yeast, sugars, and starches.

Natural Dog Health Remedies describes apple cider vinegar as «a type of vinegar made by the fermentation of apple cider.

Finally, the lactic acid produced by the fermentation of the lactose by various strains of bacteria like of Lactobacillus delbrueckii subsp.

Throughout Africa, these porridges are prepared by the fermentation of maize, sorghum, millet or cassava.

The term «distilled vinegar» is produced by fermentation of distilled alcohol.

Alcohol is produced by the fermentation of yeast, sugars, and starches.

Xanthan gum is a polysaccharide (a type of sugar) which is produced by the fermentation of glucose, sucrose, or lactose by the bacteria Xanthomonas campestris.

Typically, flatulence is caused by the fermentation of undigested food, or when your digestive system doesn't completely break down certain food components, such as gluten or sugar in dairy and fruit.

Rectal infusion of sodium acetate and propionate in amounts similar to those produced by fermentation of dietary fiber decreases serum NEFA in 2 h (24), which indicates that SCFAs of colonic origin may have an effect on glucose metabolism by reducing competition between glucose and fat oxidation.

In addition, it was proposed that short - chain fatty acids produced by fermentation of dietary fiber by intestinal microbiota interact with the antiinflammatory chemoattractant receptor GPR43 — ie, dietary fiber may be molecularly linked to positive influences on inflammatory responses (7).

The roots of the Alkaline Diet started in the early 1930's by Nobel Prize Winner Dr. Otto Warburg, who suggested cancer cells survive in an acidic environment by the fermentation of body sugars to create oxygen which allows them to reproduce, meanwhile creating a buildup of lactic acid.

by fermentation of pickles there are not problems with botulism when there are not problems with temperature, the fermentation should be made at cold.There are also not enough of proteins for botulism I think.

This acid, which is otherwise produced by fermentation of certain fibers triggered by beneficial colonic bacteria, provide the energy for the colon cells.

This is technically impossible because gas in mom's system is caused by fermentation of fibers in her intestines.

Sourdough bread is unlike other breads in that is is made by the fermentation of dough by way of lactobacillia and yeast.

It is produced by the fermentation of glucose, sucrose, or lactose (derived from corn, soy, wheat or whey) with the bacteria Xanthomonas campestris.

Kefir is a fermented food that is a viscous, acidic, mildly alcoholic milk beverage produced by fermentation of milk with a particular grain in Middle and Eastern Europe it is easily digested and provides beneficial microorganisms that contribute to a healthy immune system.

Not exact matches

So, when the cup carries the suspicious aroma of fermentation, I pass it by or place it untasted in the rack.

Socrates says that when he was a young man he had a consuming interest in natural science, always seeking into the causes of things, and asking such questions as whether organic growth is due to fermentation caused by variations of temperature, and whether thought and memory can be explained in terms of the brain.

The specific yeast strain utilized by DeLeón is the most proprietary part of the tequila fermentation process.

I love The Gift of Healing Herbs by Robin Rose Bennett and Wild Fermentation by Sandor Katz, as well as so many books from the 70s by obscure hippies and natural living advocates.

While fermentation is not a new process, and producing sweeteners by feeding microbes is arguably more sustainable than growing acres of stevia plants just to extract components from their leaves, it is unclear how the market will respond to EverSweet, given that the reason food and beverage manufacturers started experimenting with stevia in the first place was precisely due to its «natural» credentials (it's from a leaf).

Then I also found Wild Fermentation and The Art of Fermentation, both by Sandor Ellix Katz, which, together, offer deeper explanations about fermenting.

The wet - milling fermentation method grates the fresh coconut, expresses the coconut milk, and then separates the oil overnight by allowing the heavier water to fall to the bottom of the container, while the lighter, crystal clear oil, remains on top.

It just makes so much sense to me that the spontaneous natural proliferation of microbes that create lacto fermentation happens simply by adding water and some salt to produce, and those same bacteria that preserve and increase the nutrition of the food make our bodies benefit in a multitude of ways too!

An algae cultivation model favored by Zivo Bioscience eschews complex and costly fermentation systems, photo - bioreactors, panels and tubes associated with microalgae production in favor of the most basic and cost - efficient models: a covered, shallow pond constructed of inexpensive, readily - available materials obtainable in many parts of the world.

You can make them last longer by using more salt at the start of fermentation (there is an obvious downside to that) and moving them into smaller and smaller jars as the quantity of vegetables decreases (aka, you eat them up!).

I'm kind of amazed by the fermentation here without some sort of culture.

Instead, they jumped head first into the business of brewing by enrolling in the American Brewers Guild in California to study fermentation science.

The fermentation process of making yogurt further reduces the amount of these substances by digesting them during incubation.

As mentioned in the article, fermented foods are good sources of vitamin K2 which is produced by the bacteria during fermentation.

This type of yeast is normally used by professionals as it gives a good rise, especially when making sweet breads with long fermentation periods.

It's a powerful liquid - state anaerobic digestion process that consists of enhanced pre-treatment followed by multi-step biological fermentation to optimize conversion of almost any organic residue or energy crop into biogas, valuable electricity or heat.

«Speeding up the process reduces the cost and the curing time to weeks instead of the months required by natural fermentation,» Leonard says.

«The fermentation and osmosis caused by these undigested sugars are a cause of major IBS symptoms such as gas, pain, and diarrhea,» says Carolyn Dean, MD, ND, a Medical Advisory Board Member of the non-profit Nutritional Magnesium Association.

However, lacto - fermentation is taking the starches and sugars naturally present in the food and converting them into lactic acid, this happens by the presence of lactic - acid producing bacteria that are naturally present on foods (and the process usually takes 2 - 6 weeks).

Furthermore WACKER produces a high - quality range of non-human, non-animal derived L - cysteine products by our patented fermentation process.

Additionally, at Oregon State University, the Research and Service Grant funds connect the craft brewing community with world - class research capabilities and enable Thomas H. Shellhammer, Ph.D., Nor» Wester professor of fermentation science, to work on industry - relevant scientific and technical issues that not only advance science but answer important and practical questions faced by craft brewers.

Synergies will be generated by enlarging storage capacity in Niebüll and by the leverage of existing fermentation capacity from the Epernon facility.

It was not until the invention of the microscope, followed by the pioneering scientific work of Louis Pasteur in the late 1860's, that yeast was identified as a living organism and the agent responsible for alcoholic fermentation and dough leavening.

We use only certified organic Muscabado whole cane sugar in the fermentation of our vinegar, grown by a cooperative of small scale family farmers in the Philippines.

Caroline prepares hundreds of quarts of fermented vegetables a week and has found that she gets great results by using three to four high quality probiotic capsules to jump start the fermentation process.

Looking at the results for sourdough fermentation, the researchers concluded that: «Quality of partially baked frozen whole wheat bread can be largely improved by adding sourdough; however, this depends on sourdough characteristics and amount.»

For example sugar cane bagasse converted into a compostable plastic substitute consisting of lactic acid produced by fermentation and distillation of dextrose.

Capellas hypothesises that chestnut flour sourdough was not popular with consumers «probably due to the reduction in the characteristic sweet taste of chestnut flour caused by sourdough fermentation».

Fermentation by intestinal probiotics leads to enhanced production of short - chain fatty acids, including butyrate, which is a major energy source for the intestinal cell membrane; propionate, which is involved in regulating cholesterol; and acetate, which is involved in cholesterol synthesis.

Other soluble dietary fiber benefits of acacia gum include: progressive and complete fermentation by intestinal probiotics; slow fermentation due to it being a large, complex molecule; preferentially fermented by probiotics (Lactobacilli and bifidobacteria); high gastrointestinal tolerance in humans; and no side - effects (bloating, stomach rumbling, gas or cramps) below 50g / day.

The RAPTOR ™ process (or Rapid Transformation of Organic Residues) is a powerful anaerobic digestion process which in this application consists of a mechanical pretreatment of the organic residues (mainly the potato peels), thermophilic hydrolysis in a TAR (Thermophilic Acidogenic Reactor) followed by methane fermentation in a thermophilic digester of the ANAMIX ™ - T type.

The first strand of the initiative is treatment of the wastewater by acidogenic fermentation to produce bioplastics.

The only methods of producing truly raw EVCO are through fermentation and by centrifuge.