Sentence examples for fermentation alcohol from inspiring English sources

As a common by-product of natural fermentation, alcohol has been an integral part of human culture since early recorded history.

These are involved in glycolysis (glyceraldehyde-3-phosphate dehydrogenase, spot 187), photosynthesis or photorespiration (ribulose 1-5 biphosphate carboxylase large chain, spot 39), and anaerobic fermentation (alcohol dehydrogenase, spot 40 in Figure 4).

Strain BNP29 was able to produce significant amounts of biomass, polymer, fermentation alcohols and acids in batch culture experiments under simulated reservoir conditions.

During tarhana production, two types of fermentations (alcohol and lactic acid fermentations) occur concurrently by the activity of microorganisms coming from the ingredients such as baker's yeast and yoghurt [4].

In Individual fermentation higher alcohol content was found in the samples fermented by S. cervevisiea (Fig. 6).

What if we took the existence of a word "mead" to mean that PIE speakers knew about fermentation and alcohol?

The truth is that Dad's "vintage" wines have taken the inevitable final step of fermentation: their alcohol has turned to vinegar.

We therefore inserted and expressed Z. mobilis genes encoding essential enzymes involved in the fermentation pathway, alcohol dehydrogenase II (adh II) and pyruvate decarboxylase (pdc), into E. coli, resulting in increased cell growth and ethanol production.

At the end of fermentation, the alcohol concentration was measured using an Alcolyzer M (Alcolyzer Beer Analyzing System; Anton Paar).

The classical approach to the production of cellulosic ethanol involves three key steps: 1) pretreatment of the feedstocks to decrease biomass recalcitrance, 2) enzymatic hydrolysis to break the carbohydrates into hexoses and/or pentoses and 3) sugar fermentation into alcohol [ 4, 5].

Seo et al. (2007) and Kim et al. (2008) reported that I. orientalis KMBL5774 could degrade malic acid during alcohol fermentation, and co-fermentation with I. orientalis KMBL5774 and S. cerevisiae W-3 resulted in better color, flavor, and taste compared to the fermentation using only S. cerevisiae W-3.