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What do pickles, bread, yogurt, wine, beer, and cheese have in common? All of these foods are made by fermentation. When you ferment a food, you encourage growth of "good" microorganisms in it, while preventing growth of spoilage-causing microorganisms. Doing this successfully may require special ingredients
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Yeast, Fermentation, Beer, Wine | Learn Science at Scitable   Yeast Fermentation and the Making of Beer and Wine By: Luisa Alba-Lois, Ph.D.  & Claudia Segal-Kischinevzky, M.Sc. (Facultad de Ciencias, Universidad Nacional Autonoma de Mexico) © 2010 Nature Education 
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Fermentation and anaerobic respiration | Cellular respiration (article) | Khan Academy If you're seeing this message, it means we're having trouble loading external resources on our website. If youre behind a web filter, please make sure that the domains *.kastatic.org and *.kasandbox.org are unblocked. Skip t
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Fermentation is a metabolic process that converts sugar to acids, gases, or alcohol . It occurs in yeast and bacteria , and also in oxygen-starved muscle cells, as in the case of lactic acid fermentation . Fermentation is also used more broadly to refer to the bulk growth of microorganism s on a growth medium , often w
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