query: what type of gas is produced during fermentation

pos: Fermentation typical examples being ethanol, lactic acid, carbon dioxide, and hydrogen gas (H). However, more exotic compounds can be produced by fermentation, such as butyric acid and acetone. Fermentation products contain chemical energy (they are not fully oxidized), but are considered waste products, since they cannot be metabolized further without the use of oxygen. Fermentation normally occurs in an anaerobic environment. In the presence of O, NADH, and pyruvate are used to generate ATP in respiration. This is called oxidative phosphorylation, and it generates much more ATP than glycolysis alone. For that reason, fermentation is rarely utilized when oxygen is available.

neg: 2,3-Butanediol epoxide. The meso isomer is used to combine with naphthalene-1,5-diisocyanate. The resulting polyurethane is called "Vulkollan". The (2"R",3"R")-stereoisomer of 2,3-butanediol is produced by a variety of microorganisms in a process known as butanediol fermentation. It is found naturally in cocoa butter, in the roots of "Ruta graveolens", sweet corn, and in rotten mussels. It is used in the resolution of carbonyl compounds in gas chromatography. During World War II research was done towards producing 2,3-butanediol by fermentation in order to produce 1,3-butadiene, the monomer of the polybutadiene used in a leading type of synthetic rubber. It can be derived from

neg: Microbial metabolism The APS is then reduced by the enzyme APS reductase to form sulfite () and AMP. In organisms that use carbon compounds as electron donors, the ATP consumed is accounted for by fermentation of the carbon substrate. The hydrogen produced during fermentation is actually what drives respiration during sulfate reduction. Acetogenesis is a type of microbial metabolism that uses hydrogen () as an electron donor and carbon dioxide () as an electron acceptor to produce acetate, the same electron donors and acceptors used in methanogenesis (see above). Bacteria that can autotrophically synthesize acetate are called homoacetogens. Carbon dioxide reduction in

neg: Cellular respiration glycogen. During recovery, when oxygen becomes available, NAD+ attaches to hydrogen from lactate to form ATP. In yeast, the waste products are ethanol and carbon dioxide. This type of fermentation is known as alcoholic or ethanol fermentation. The ATP generated in this process is made by substrate-level phosphorylation, which does not require oxygen. Fermentation is less efficient at using the energy from glucose: only 2 ATP are produced per glucose, compared to the 38 ATP per glucose nominally produced by aerobic respiration. This is because the waste products of fermentation still contain chemical potential energy that can be released by

neg: Fermentation further metabolized and results in ethanol and carbon dioxide (via the phosphoketolase pathway), acetate, or other metabolic products, e.g.: If lactose is fermented (as in yogurts and cheeses), it is first converted into glucose and galactose (both six-carbon sugars with the same atomic formula): Heterolactic fermentation is in a sense intermediate between lactic acid fermentation and other types, e.g. alcoholic fermentation (see below). The reasons to go further and convert lactic acid into anything else are: Hydrogen gas is produced in many types of fermentation (mixed acid fermentation, butyric acid fermentation, caproate fermentation, butanol fermentation, glyoxylate fermentation) as a way

neg: Pu'er tea Pu'er tea Pu'er or pu-erh () is a variety of fermented tea produced in Yunnan province, China. The town of Pu'er is named after the tea that is produced close by. Fermentation in the context of tea production involves microbial fermentation and oxidation of the tea leaves, after they have been dried and rolled. This process is a Chinese specialty and produces tea known as 黑茶 "hēichá" (literally, "black tea") commonly translated as "dark tea." This type of tea is different from what is known as "black tea" in English, which in Chinese is called 红茶 "hóngchá" (literally, "red tea").

neg: Sparkling wine the "house style" of their non-vintage wine. It is through the initiation of a secondary fermentation that distinguishes sparkling wine production and gives the wine its characteristic "bubbles". One of the by products of fermentation is the creation of carbon dioxide gas. While this gas is able to be released during the first fermentation, efforts are taken during the second fermentation to retain the gas and have it dissolve into the wine. This creates a high pressure within the wine bottle (on average around 5 atmospheres) and wine producers take care to package the wine in strong glass bottles. When

neg: Ruminal tympany Ruminal tympany Ruminal tympany, also known as bloat, is a disease of ruminant animals, characterized by an excessive volume of gas in the rumen. Ruminal tympany may be primary, known as frothy bloat, or secondary, known as free-gas bloat. In the rumen, food eaten by the ruminant is fermented by microbes. This fermentation process continually produces gas, the majority of which is expelled from the rumen by eructation (burping). Ruminal tympany occurs when this gas becomes trapped in the rumen. In frothy bloat (primary ruminal tympany), the gas produced by fermentation is trapped within the fermenting material in the rumen,

neg: Base wine Base wine Base wine is a type of still wine produced in the first stage of fermentation during the production of sparkling wines and brandies. After the primary fermentation, base wine is first blended into a cuvée, then made into sparkling wine by further fermentation, or distilled into brandy. The grapes used in the making of base wine are picked when they are green, so that the grape skins do not break during handling and release as little phenols as possible. Excessive phenols in base wine result in partial oxidation, which impairs the flavor and aroma of the final product.

neg: Gibberellin can be produced by submerged fermentation, but this process presents low yield with high production costs and hence higher sale value, nevertheless other alternative process to reduce costs of the GA3 production is Solid-State Fermentation (SSF) that allows the use of agro-industrial residues. Several mechanisms for inactivating GAs have been identified. 2β-hydroxylation deactivates GA, and is catalyzed by GA2-oxidases (GA2oxs). Some GA2oxs use C19-GAs as substrates, and other GA2oxs use C20-GAs. Cytochrome P450 mono-oxygenase, encoded by elongated uppermost internode (eui), converts GAs into 16α,17-epoxides. Rice eui mutants amass bioactive GAs at high levels, which suggests cytochrome P450 mono-oxygenase is a

neg: Fermentation lock Fermentation lock A fermentation lock or airlock is a device used in beer brewing and wine making that allows carbon dioxide released during fermentation to escape the fermenter, while not allowing air to enter the fermenter, thus avoiding oxidation. There are two main designs for the fermentation lock, or airlock. These designs work when half filled with water. When the pressure of the gas inside the fermentation vessel exceeds the prevailing atmospheric pressure the gas will push its way through the water as individual bubbles into the outside air. A sanitizing solution, sulphur dioxide or alcohol is sometimes placed in

neg: Base wine Base wine generally contains smaller amount (up to 20 mg/l) of sulphur than regular wines, as it creates undesired copper(II) sulfate in reaction with copper in the pot stills during distillation into brandy. A quality base wine has an alcohol content level between 10% and 11.5%, and a slightly acidic pH level. Base wine Base wine is a type of still wine produced in the first stage of fermentation during the production of sparkling wines and brandies. After the primary fermentation, base wine is first blended into a cuvée, then made into sparkling wine by further fermentation, or distilled into

neg: Carbohydrate catabolism carbon dioxide molecule, turning into acetaldehyde. The acetaldehyde is then reduced by the NADH produced from glycolysis, forming the alcohol waste product, ethanol, and forming NAD+, thereby replenishing its supply for glycolysis to continue producing ATP. In lactic acid fermentation, each pyruvate molecule is directly reduced by NADH. The only byproduct from this type of fermentation is lactate. Lactic acid fermentation is used by human muscle cells as a means of generating ATP during strenuous exercise where oxygen consumption is higher than the supplied oxygen. As this process progresses, the surplus of lactate is brought to the liver, which converts

neg: Enteric fermentation and cats, cannot digest. Enteric fermentation occurs when methane (CH) is produced in the rumen as microbial fermentation takes place. Over 200 species of microorganisms are present in the rumen, although only about 10% of these play an important role in digestion. Most of the CH byproduct is belched by the animal, however, a small percentage of CH is also produced in the large intestine and passed out as flatulence. Methane emissions are an important contribution to global greenhouse gas emissions. The IPCC reports that methane is more than twenty times as effective as CO at trapping heat in the

neg: Winemaking must and multiply, producing carbon dioxide gas and alcohol. The temperature during the fermentation affects both the taste of the end product, as well as the speed of the fermentation. For red wines, the temperature is typically 22 to 25 °C, and for white wines 15 to 18 °C. For every gram of sugar that is converted, about half a gram of alcohol is produced, so to achieve a 12% alcohol concentration, the must should contain about 24% sugars. The sugar percentage of the must is calculated from the measured density, the must weight, with the help of a specialized

neg: Bread batch. Sourdough is a type of bread produced by a long fermentation of dough using naturally occurring yeasts and lactobacilli. It usually has a mildly sour taste because of the lactic acid produced during anaerobic fermentation by the lactobacilli. Sourdough breads are made with a sourdough starter. The starter cultivates yeast and lactobacilli in a mixture of flour and water, making use of the microorganisms already present on flour; it does not need any added yeast. A starter may be maintained indefinitely by regular additions of flour and water. Some bakers have starters many generations old, which are said to

neg: Fermentation to not produce a gas as a byproduct. Overall, one molecule of glucose (or any six-carbon sugar) is converted to two molecules of lactic acid: It occurs in the muscles of animals when they need energy faster than the blood can supply oxygen. It also occurs in some kinds of bacteria (such as lactobacilli) and some fungi. It is the type of bacteria that converts lactose into lactic acid in yogurt, giving it its sour taste. These lactic acid bacteria can carry out either homolactic fermentation, where the end-product is mostly lactic acid, or "Heterolactic fermentation", where some lactate is

neg: Concentrated animal feeding operation for about 115 Tg/a of the 330 Tg/a (35%) of anthropogenic greenhouse gas emissions released per year. Livestock operations are responsible for about 18% of greenhouse gas emissions globally and over 7% of greenhouse gas emissions in the U.S. Methane is the second most concentrated greenhouse gas contributing to global climate change, with livestock contributing nearly 30% of anthropogenic methane emissions. Only 17% of these livestock emissions are due to manure management, with the majority resulting from enteric fermentation, or gases produced during digestion. With regards to antibiotic resistant bacteria, Staphylococcus Aureus accounts for 76% of bacteria grown within a

neg: Champagne bottling the wine before the initial fermentation had ended. Over a century later, the English scientist and physician Christopher Merret documented the addition of sugar to a finished wine to create a second fermentation, six years before Dom Pérignon set foot in the Abbey of Hautvillers. Merret presented a paper at the Royal Society, in which he detailed what is now called "", in 1662. Merret's discoveries coincided also with English glass-makers' technical developments that allowed bottles to be produced that could withstand the required internal pressures during secondary fermentation. French glass-makers at this time could not produce bottles of

neg: Alcohol fuel per volume metrics, such as kilometers per liter, or miles per gallon. Methanol and ethanol can both be derived from fossil fuels, biomass, or perhaps most simply, from carbon dioxide and water. Ethanol has most commonly been produced through fermentation of sugars, and methanol has most commonly been produced from synthesis gas, but there are more modern ways to obtain these fuels. Enzymes can be used instead of fermentation. Methanol is the simpler molecule, and ethanol can be made from methanol. Methanol can be produced industrially from nearly any biomass, including animal waste, or from carbon dioxide and water or

neg: Olive but the lye treatment process is skipped and the olives are placed directly in fermentation vessels full of brine (8–12% NaCl). The brine is changed on a regular basis to help remove the phenolic compounds. As the caustic treatment is avoided, lactic acid bacteria are only present in similar numbers to yeast and appear to be outcompeted by the abundant yeasts found on untreated olives. As very little acid is produced by the yeast fermentation, lactic, acetic, or citric acid is often added to the fermentation stage to stabilize the process. Picholine or directly-brined type (olives with fermentation): Applied to

neg: Auto-brewery syndrome taking probiotics could further protect you by increasing the number of good bacteria in your system. Auto-brewery syndrome Auto-brewery syndrome, also known as gut fermentation syndrome, is a rare medical condition in which intoxicating quantities of ethanol are produced through endogenous fermentation within the digestive system. One gastrointestinal organism, "Saccharomyces cerevisiae", a type of yeast, has been identified as a pathogen for this condition. Claims of endogenous fermentation of this type have been used as a defense against drunk driving charges. One case went undetected for 20 years. It has also been investigated, but eliminated, as a possible cause of

neg: Auto-brewery syndrome Auto-brewery syndrome Auto-brewery syndrome, also known as gut fermentation syndrome, is a rare medical condition in which intoxicating quantities of ethanol are produced through endogenous fermentation within the digestive system. One gastrointestinal organism, "Saccharomyces cerevisiae", a type of yeast, has been identified as a pathogen for this condition. Claims of endogenous fermentation of this type have been used as a defense against drunk driving charges. One case went undetected for 20 years. It has also been investigated, but eliminated, as a possible cause of sudden infant death syndrome. A variant occurs in persons with liver abnormalities that prevent them from

neg: Cellular waste product such as oxygen in aerobic respiration and nitrate in anaerobic respiration. These varied organic receptors each generate different waste products. Common products are lactic acid, lactose, hydrogen, and ethanol. Carbon dioxide is also commonly produced. Fermentation occurs primarily in anaerobic conditions, although some organisms such as yeast use fermentation even when oxygen is plentiful. Simplified Theoretical Reaction: CHO formula_1 2CHO + 2 ATP (120 kJ) Lactic Acid Fermentation is commonly known as the process by which mammalian muscle cells produce energy in anaerobic environments, as in instances of great physical exertion, and is the simplest type of fermentation. It starts

neg: Nitrogen dioxide poisoning silos. Food grains such as corn and millet, as well as grasses such as alfalfa and some other plant material, produces nitrogen dioxide within hours due to anaerobic fermentation. The threshold concentrations of nitrogen dioxide are often attained within 1 to 2 days and begin to decline gradually after 10 to 14 days but if the silos is well sealed, the gas may remain in there for weeks. Heavily fertilized silage, particularly the ones produced from immature plants, generate a higher concentration of the gas within the silo. Nitrogen dioxide is about 1.5 times heavier than air and during silage

neg: Acetone–butanol–ethanol fermentation 3 parts acetone, 6 parts butanol to 1 part ethanol. It usually uses a strain of bacteria from the Class Clostridia (Family Clostridiaceae). "Clostridium acetobutylicum" is the most well-studied and widely used species, although "Clostridium beijerinckii" has also been used with good results. For gas stripping, the most common gases used are the off-gases from the fermentation itself, a mixture of carbon dioxide and hydrogen gas. The production of butanol by biological means was first performed by Louis Pasteur in 1861. In 1905, Austrian biochemist Franz Schardinger found that acetone could similarly be produced. In 1910 Auguste Fernbach (1860-1939) developed

neg: Hydrogen reducing equivalents produced during pyruvate fermentation to water. The natural cycle of hydrogen production and consumption by organisms is called the hydrogen cycle. Water splitting, in which water is decomposed into its component protons, electrons, and oxygen, occurs in the light reactions in all photosynthetic organisms. Some such organisms, including the alga "Chlamydomonas reinhardtii" and cyanobacteria, have evolved a second step in the dark reactions in which protons and electrons are reduced to form H gas by specialized hydrogenases in the chloroplast. Efforts have been undertaken to genetically modify cyanobacterial hydrogenases to efficiently synthesize H gas even in the presence

neg: Tequila During the fermentation process, inoculum is added to the batch to speed the rate of fermentation. When inoculum is added, fermentation can take approximately 20 hours to 3 days. If inoculum is not added, fermentation could take up to 7 days. The rate of fermentation is a key factor in the quality and flavor of tequila produced. Worts fermented slowly are best because the amount of organoleptic compounds produced are greater. The alcohol content at the end of fermentation lies between 4-9%. Organoleptic compounds enhance flavor and aroma. These include fusel oil, methanol, aldehydes, organic acids and esters. Production of

neg: Wine are converted into alcohol. Sparkling wines, which are mostly white wines, are produced by not allowing carbon dioxide from the fermentation to escape during fermentation, which takes place in the bottle rather than in the barrel. A rosé wine incorporates some of the color from the grape skins, but not enough to qualify it as a red wine. It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method. The pink color can range from a pale orange to a vivid near-purple, depending on the varietals used and wine-making

neg: Congener (alcohol) congener analysis. Congener (alcohol) In the alcoholic beverages industry, congeners are substances, other than the desired type of alcohol, ethanol, produced during fermentation. These substances include small amounts of chemicals such as methanol and other alcohols (known as fusel alcohols), acetone, acetaldehyde, esters, tannins, and aldehydes (e.g. furfural). Congeners are responsible for most of the taste and aroma of distilled alcoholic beverages, and contribute to the taste of non-distilled drinks. It has been suggested that these substances contribute to the symptoms of a hangover. Congeners are also used by forensic toxicologists to determine what a person drank in a sub-discipline

neg: Congener (alcohol) Congener (alcohol) In the alcoholic beverages industry, congeners are substances, other than the desired type of alcohol, ethanol, produced during fermentation. These substances include small amounts of chemicals such as methanol and other alcohols (known as fusel alcohols), acetone, acetaldehyde, esters, tannins, and aldehydes (e.g. furfural). Congeners are responsible for most of the taste and aroma of distilled alcoholic beverages, and contribute to the taste of non-distilled drinks. It has been suggested that these substances contribute to the symptoms of a hangover. Congeners are also used by forensic toxicologists to determine what a person drank in a sub-discipline called alcohol

neg: Beer head Beer head Beer head (also head or collar), is the frothy foam on top of beer which is produced by bubbles of gas, predominantly carbon dioxide, rising to the surface. The elements that produce the head are wort protein, yeast and hop residue. The carbon dioxide that forms the bubbles in the head is produced during fermentation. The carbonation can occur before or after bottling the beer. If the beer continues fermenting in the bottle, then it naturally carbonates and the head is formed upon opening and/or pouring the beer. If the beer is pasteurized or filtered then the beer

neg: Pomace brandy fermentation period and is thus fermented; fermented pomace is particularly suitable for the production of pomace brandy, as it is soft, dry, and has a high alcohol content. Semi-fermented pomace is produced during "rosé" wine vinification; the pomace is removed before fermentation is complete. Virgin pomace, which is produced during white wine vinification, is not fermented at all. Both semi-fermented and unfermented pomace must be kept in a silo until fermentation is complete. After fermentation is complete, the pomace is distilled. Pomace brandy Pomace brandy is a liquor distilled from pomace that is left over from winemaking, after the grapes

neg: Marsh gas Marsh gas Marsh gas, swamp gas and bog gas is a mixture of methane, hydrogen sulfide and carbon dioxide, produced naturally within some geographical marshes, swamps, and bogs. The surface of marshes, swamps and bogs is initially porous vegetation that rots to form a crust that prevents oxygen from reaching the organic material trapped below. That is the condition that allows anaerobic digestion and fermentation of any plant or animal material which incidentally also produces methane. In some cases there is sufficient heat, fuel and oxygen to allow spontaneous combustion and underground fires to smolder for some considerable time as

neg: Beer act as a filter; but usually the hopped wort is simply cooled for the fermenter, where the yeast is added. During fermentation, the wort becomes beer in a process which requires a week to months depending on the type of yeast and strength of the beer. In addition to producing ethanol, fine particulate matter suspended in the wort settles during fermentation. Once fermentation is complete, the yeast also settles, leaving the beer clear. During fermentation most of the carbon dioxide is allowed to escape through a trap and the beer is left with carbonation of only about one atmosphere of

neg: Marsh gas occurred at a natural reserve in Spain. Such fires can cause surface subsidence presenting an unpredictable physical hazard and as well as environmental changes or damage to the local environment and the ecosystem it supports. Marsh gas Marsh gas, swamp gas and bog gas is a mixture of methane, hydrogen sulfide and carbon dioxide, produced naturally within some geographical marshes, swamps, and bogs. The surface of marshes, swamps and bogs is initially porous vegetation that rots to form a crust that prevents oxygen from reaching the organic material trapped below. That is the condition that allows anaerobic digestion and fermentation

neg: Rennet Cheeses produced this way are suitable for vegetarians, provided no animal-based alimentation was used during the production. Because of the above imperfections of microbial and animal rennets, many producers sought other replacements of rennet. With genetic engineering it became possible to isolate rennet genes from animals and introduce them into certain bacteria, fungi, or yeasts to make them produce chymosin during fermentation. The genetically modified microorganism is killed after fermentation and chymosin isolated from the fermentation broth, so that the fermentation-produced chymosin (FPC) used by cheese producers does not contain a GMO or any GMO DNA. FPC is identical to

neg: Natural-gas processing Natural-gas processing Natural-gas processing is a complex industrial process designed to clean raw natural gas by separating impurities and various non-methane hydrocarbons and fluids to produce what is known as "pipeline quality" dry natural gas. Natural-gas processing begins at the well head. The composition of the raw natural gas extracted from producing wells depends on the type, depth, and location of the underground deposit and the geology of the area. Oil and natural gas are often found together in the same reservoir. The natural gas produced from oil wells is generally classified as "associated-dissolved", meaning that the natural gas is

neg: Butanediol fermentation butanediol, ethanol, CO and H are the end products. While equal amounts of CO and H are created during mixed acid fermentation, butanediol fermentation produces more than twice the amount of CO because the gases are not produced only by formate hydrogen lyase like they are in the mixed acid fermentation 2,3 Butanediol is produced at varying levels in aerated fermentations as long as the dissolved oxygen level is limiting (i.e., the culture is trying to consume more oxygen than is available). The degree of oxygen limitation dictates the ratios of 2,3-butanediol to by-products produced (2) 2. N. B. Jansen,

neg: White wine although the practice of chaptalization has changed the practice in certain wine regions. Many techniques exist to concentrate the sugar: Festive Wines par excellence is the prestigious image conveyed by champagne but sparkling wine can come from very different practices. In contrast to sparkling wines, wines without foam are called "still wines". Sparkling wine is mostly white and contains fermentation gases (carbon dioxide). The first sparkling wine dates back to the very first winemaking. During alcoholic fermentation of all wines yeast produces carbon dioxide so during fermentation all wines are sparkling. For most of them the gas escapes and does

neg: Biofuel United States. Methanol is currently produced from natural gas, a non-renewable fossil fuel. In the future it is hoped to be produced from biomass as biomethanol. This is technically feasible, but the production is currently being postponed for concerns of Jacob S. Gibbs and Brinsley Coleberd that the economic viability is still pending. The methanol economy is an alternative to the hydrogen economy, compared to today's hydrogen production from natural gas. Butanol () is formed by ABE fermentation (acetone, butanol, ethanol) and experimental modifications of the process show potentially high net energy gains with butanol as the only liquid product.

neg: Natural gas ruminants, and cultivated crops. Other sources of methane, the principal component of natural gas, include landfill gas, biogas, and methane hydrate. When methane-rich gases are produced by the anaerobic decay of non-fossil organic matter (biomass), these are referred to as biogas (or natural biogas). Sources of biogas include swamps, marshes, and landfills, as well as agricultural waste materials such as sewage sludge and manure by way of anaerobic digesters, in addition to enteric fermentation, particularly in cattle. Landfill gas is created by decomposition of waste in landfill sites. Excluding water vapor, about half of landfill gas is methane and most

neg: Sarawakian cuisine multiple variations can be found in various hawker stalls throughout the city. Tuak is a type of traditional alcoholic beverage to Sarawak's Dayak communities. It is made with glutinous rice or a mixture of fragrant rice and glutinous rice or just fragrant rice. The process of making tuak involves fermentation of the cooked rice where the starch in the rice is converted into sugar which is then fermented to produce alcohol. However, there is no accepted convention or definition on what constitutes tuak. Tuak is essentially an alcoholic drink produced by fermenting anything that contains carbohydrates, as long as it

neg: Silage Silos are potentially hazardous: deaths may occur in the process of filling and maintaining them, and several safety precautions are necessary. There is a risk of injury by machinery or from falls. When a silo is filled, fine dust particles in the air can become explosive because of their large aggregate surface area. Also, fermentation presents respiratory hazards. The ensiling process produces "silo gas" during the early stages of the fermentation process. Silage gas contains nitric oxide (NO), which will react with oxygen (O) in the air to form nitrogen dioxide (NO), which is toxic. Lack of oxygen inside the

neg: Microorganism slow sand filter. Anaerobic digestion by methanogens generate useful methane gas as a by-product. Microorganisms are used in fermentation to produce ethanol, and in biogas reactors to produce methane. Scientists are researching the use of algae to produce liquid fuels, and bacteria to convert various forms of agricultural and urban waste into usable fuels. Microorganisms are used to produce many commercial and industrial chemicals, enzymes and other bioactive molecules. Organic acids produced on a large industrial scale by microbial fermentation include acetic acid produced by acetic acid bacteria such as "Acetobacter aceti", butyric acid made by the bacterium "Clostridium butyricum",

neg: Enteric fermentation atmosphere - though note that it is produced in substantially smaller amounts. Methane represents also a significant energy loss to the animal ranging from 2 to 12% of gross energy intake. So, decreasing the production of enteric CH from ruminants without altering animal production is desirable both as a strategy to reduce global greenhouse gas emissions and as a means of improving feed conversion efficiency. In Australia ruminant animals account for over half of their green house gas contribution from methane. Australia has implemented a voluntary immunization program for cattle in order to help reduce flatulence-produced CH. However, in Australia

neg: Mixed acid fermentation the enzyme fumarate reductase. fumarate + NADH + H → succinate + NAD This reduction is an anaerobic respiration reaction in "E. coli", as it uses electrons associated with NADH dehydrogenase and the electron transport chain. ATP is generated by using an electrochemical gradient and ATP synthase. This is the only case in the mixed acid fermentation pathway where ATP is not produced via substrate-level phosphorylation. Vitamin K, also known as menaquinone, is very important for electron transport to fumarate in "E. coli". Formate can be converted to hydrogen gas and carbon dioxide in "E. coli". This reaction requires the

neg: Federweisser is called "Federroter", "Roter Sauser", or "Roter Rauscher". Federroter is less common than Federweißer. Because of rapid fermentation, Federweißer can not be stored for long and should be consumed within a few days of purchase. As carbonic acid is constantly produced, the bottles can not be sealed airtight and have a permeable lid (they would burst otherwise). They must be stored in an upright position to allow the gas to continuously escape from the bottle and to prevent spilling. Progressing fermentation was also a challenge in transporting bottled Federweisser over long distances before the advent of modern-day commercial traffic and

neg: Cattle of enteric fermentation, which cattle belch out. The same volume of atmospheric methane has a higher global warming potential than atmospheric carbon dioxide. Methane belching from cattle can be reduced with genetic selection, immunization, rumen defaunation, diet modification and grazing management, among others. A report from the Food and Agriculture Organization (FAO) states that the livestock sector is "responsible for 18% of greenhouse gas emissions". The IPCC estimates that Cattle and other livestock emit about 80 to 93 Megatonnes of methane per year, accounting for an estimated 37% of anthropogenic methane emissions, and additional methane is produced by anaerobic fermentation

neg: Sausage between "fresh", "cooked", and "dry" sausages seems to be more or less accepted: The distinct flavor of some sausages is due to fermentation by "Lactobacillus", "Pediococcus", or "Micrococcus" (added as starter cultures) or natural flora during curing. Other countries use different systems of classification. Germany, for instance, which produces more than 1200 types of sausage, distinguishes "raw", "cooked" and "precooked" sausages. In Italy, the basic distinctions are: The United States has a particular shelf stable type called pickled sausages, commonly sold in establishments such as gas stations and delicatessens. These are usually smoked or boiled sausages of a highly processed

neg: Effervescence Effervescence Effervescence is the escape of gas from an aqueous solution and the foaming or fizzing that results from that release. The word effervescence is derived from the Latin verb "fervere" (to boil), preceded by the adverb "ex". It has the same linguistic root as the word fermentation. Effervescence can also be observed when opening a bottle of champagne, beer or carbonated beverages such as soft drinks. The visible bubbles are produced by the escape from solution of the dissolved gas (which itself is not visible while dissolved in the liquid). Although CO is most common for beverages, nitrogen gas

neg: Olive be eaten. Water-cured type (olives with fermentation): Applied to green, semiripe, or ripe olives, these are soaked in water or weak brine and this solution is changed on a daily basis for 10–14 days. The oleuropein is naturally dissolved and leached into the water and removed during a continual soak-wash cycle. Fermentation takes place during the water treatment stage and involves a mixed yeast/bacteria ecosystem. Sometimes, the olives are lightly cracked with a hammer or a stone to trigger fermentation and speed up the fermentation process. Once debittered, the olives are brined to concentrations of 8–12% NaCl and acid corrected,

neg: Homebrewing racked into a fitting fermenter. After placing the cap or the lid, the fermenter is tumbled slightly to let the hot wort sanitise all internal surfaces. It then will be left alone (often overnight) until it has reached pitching temperatures, what may take up to the best part of a day. Contamination should not be an issue since near-boiling wort is a very effective sanitiser. Primary fermentation in homebrewing takes place in large glass or plastic carboys or food-grade plastic buckets, nearly always sealed. When sealed, the fermenter is stoppered with a fermentation lock which allows the carbon dioxide gas

neg: Joseph Black explored the properties of a gas produced in various reactions. He found that limestone (calcium carbonate) could be heated or treated with acids to yield a gas he called "fixed air." He observed that the fixed air was denser than air and did not support either flame or animal life. Black also found that when bubbled through an aqueous solution of lime (calcium hydroxide), it would precipitate calcium carbonate. He used this phenomenon to illustrate that carbon dioxide is produced by animal respiration and microbial fermentation. In 1766, treading in the footsteps of his friend and former teacher at the

neg: Alternative energy the presence of oxygen, also known as an anaerobic environment, regular cellular respiration cannot take place and a process known as fermentation takes over. A major by-product of this process is hydrogen gas. If this could be implemented on a large scale, then sunlight, nutrients and water could create hydrogen gas to be used as a dense source of energy. Large-scale production has proven difficult. Not until 1999, was it even possible to induce these anaerobic conditions by sulfur deprivation. Since the fermentation process is an evolutionary back up, turned on during stress, the cells would die after a few

neg: Ethanol fuel type uses pyrolysis to convert the whole plant to either a liquid bio-oil or a syngas. Second generation processes can also be used with plants such as grasses, wood or agricultural waste material such as straw. Although there are various ways ethanol fuel can be produced, the most common way is via fermentation. The basic steps for large-scale production of ethanol are: microbial (yeast) fermentation of sugars, distillation, dehydration (requirements vary, see Ethanol fuel mixtures, below), and denaturing (optional). Prior to fermentation, some crops require saccharification or hydrolysis of carbohydrates such as cellulose and starch into sugars. Saccharification of cellulose

neg: Classification of wine hours). Sparkling wines such as champagne, contain carbon dioxide which is produced naturally from fermentation or force-injected later. To have this effect, the wine is fermented twice, once in an open container to allow the carbon dioxide to escape into the air, and a second time in a sealed container, where the gas is caught and remains in the wine. Sparkling wines that gain their carbonation from the traditional method of bottle fermentation are labelled "Bottle Fermented", ""Méthode Traditionelle"", or ""Méthode Champenoise"". The latter designation was outlawed for all wines other than Champagne (which for obvious reasons does not bother

neg: Dietary fiber with complete or partial fermentation in the large intestine."" In this definition: As an example of fermentation, shorter-chain carbohydrates (a type of fiber found in legumes) cannot be digested, but are changed via fermentation in the colon into short-chain fatty acids and gases (which are typically expelled as flatulence). According to a 2002 journal article, fiber compounds with partial or low fermentability include: fiber compounds with high fermentability include: When fermentable fiber is fermented, short-chain fatty acids (SCFA) are produced. SCFAs are involved in numerous physiological processes promoting health, including: SCFAs that are absorbed by the colonic mucosa pass through

neg: Kuchikamizake "Your Name", where the female protagonist, Mitsuha Miyamizu, produces this type of sake during a ritual. Kuchikamizake Kuchikamizake (口噛み酒, " "mouth-chewed sake") is a kind of rice-based alcohol produced by a process involving human saliva as a fermentation starter. Kuchikamizake was one type of the earliest sake. Kuchi means "mouth", kami means "chew" and zake is the rendaku form of "sake". "Kuchikami no sake" is a synonym. Kuchikamizake has an opaque, whitish colour and tastes quite sour. It is made when someone, ideally a virginal girl, chews cooked rice and then spits the resulting liquid into a container. The resulting

neg: Ethanol fermentation internal pH remained near neutrality, and the specific activities of the glycolytic and alcohologenic enzymes (measured in vitro) remained high throughout batch fermentation. None of these factors appears to be causally related to the fall in fermentative activity during batch fermentation. Ethanol fermentation causes bread dough to rise. Yeast organisms consume sugars in the dough and produce ethanol and carbon dioxide as waste products. The carbon dioxide forms bubbles in the dough, expanding it to a foam. Less than 2% ethanol remains after baking. All ethanol contained in alcoholic beverages (including ethanol produced by carbonic maceration) is produced by means

neg: Hydrogen production more eco-friendly and less energy intensive. In addition, a wide variety of waste and low-value materials such as agricultural biomass as renewable sources can be utilized to produce hydrogen via biochemical pathways. Nevertheless, at present hydrogen is produced mainly from fossil fuels, in particular, natural gas which are non-renewable sources. Hydrogen is not only the cleanest fuel but also widely used in a number of industries, especially fertilizer, petrochemical and food ones. This makes it logical to investigate alternative sources for hydrogen production. The main biochemical technologies to produce hydrogen are dark and photo fermentation processes. In dark fermentation, carbohydrates

neg: Yakitate!! Japan to create a sticky texture. Method of twisting bread dough in one direction whereby difficult to heat portions of dough are created. During the baking process, these areas continue to ferment, thus producing fluffier, plumper bread in the folds. However, over-twisting the bread can cause the gas produced during fermentation to escape, thus creating a poor tasting end product. Process whereby whisking butter, thus incorporating air into it, causes bread to become fluffy and plump. Method used mostly in cakes. After the first leavening, the dough is re-kneaded to produce new gluten and a fluffy, plump bread. This causes the

neg: Klebsiella aerogenes sepsis. Some of the infections caused by "K. aerogenes" result from specific antibiotic treatments, venous catheter insertions, and/or surgical procedures. "K. aerogenes" is generally found in the human gastrointestinal tract and does not generally cause disease in healthy individuals. It has been found to live in various wastes, hygienic chemicals, and soil. The bacterium also has some commercial significance – the hydrogen gas produced during fermentation has been experimented with using molasses as the substrate. "K. aerogenes" is an outstanding hydrogen producer. It is an anaerobic facultative and mesophilic bacterium that is able to consume different sugars and in contrast

neg: Diagenesis dehydration of clay minerals occurs, the main development of oil genesis occurs and high to low volatile bituminous coals are formed. During telodiagenesis, organic matter undergoes cracking and dry gas is produced; semi-anthracite coals develop. Early diagenesis in newly formed aquatic sediments is mediated by microorganisms using different electron acceptors as part of their metabolism. Organic matter is mineralized, liberating gaseous carbon dioxide (CO) in the porewater, which, depending on the conditions, can diffuse into the water column. The various processes of mineralization in this phase are nitrification and denitrification, manganese oxide reduction, iron hydroxide reduction, sulfate reduction, and fermentation.

neg: Anammox only from 20 °C to 43 °C but more recently, anammox has been observed at temperatures from 36 °C to 52 °C in hot springs and 60 °C to 85 °C at hydrothermal vents located along the Mid-Atlantic Ridge. In 1932, it was reported that dinitrogen gas was generated via an unknown mechanism during fermentation in the sediments of Lake Mendota, Wisconsin, USA. In 1965, F. A. Richards noticed that most of the ammonium that should be produced during the anaerobic remineralization of organic matter was unaccounted for. As there was no known biological pathway for this transformation, biological anaerobic

neg: Biological methanation and a redox potential of less than -330 mV. The Methanogens prefer lightly acidic to alkali living conditions and are found in a very wide temperature range from 4 to 110 °C. Biological methanation can take place as an in-situ process within a fermenter (see fig. 3.1) or as an ex-situ process in a separate reactor (see fig. 3.2 to 3.4). Biological methanation in a biogas or clarification plant with a gas processing system (in-situ process) Hydrogen is added directly to the fermentation material during a fermentation process and the biological methanation takes place subsequently in the thoroughly gassed fermentation

neg: Carbonic maceration quickly but lacks the structure for long-term aging. In the most extreme case, such as with Beaujolais nouveau, the period between picking and bottling can be less than six weeks. During carbonic maceration, an anaerobic environment is created by pumping carbon dioxide into a sealed container filled with whole grape clusters. The carbon dioxide gas permeates through the grape skins and begins to stimulate fermentation at an intracellular level. The entire process takes place inside each single, intact berry. Ethanol is produced as a by-product of this process but studies have shown that other unique chemical reactions take place that

neg: Industrial microbiology and concentration for the end product. Insulin synthesis is done through the fermentation process and the use of recombinant "E.coli" or yeast in order to make human insulin also called Humulin"." _Fermentation is a reaction where sugar can be converted into a gas, alcohols or acids. _Microorganisms like yeast and bacteria are used to massively produce the many things. Drinking alcohol also known as ethanol is produced by yeast and bacteria. _Ethanol can also be used as a fuel source. _The drinking alcohol is produced from natural sugars like glucose. _Carbon dioxide is produced as a side product in this

neg: Cecotrope species of primate (the sportive lemur ("Lepilemur mustelinus")). The process by which cecotropes are produced is called "hindgut fermentation". Food passes through the esophagus, stomach, small intestine, where nutrients are initially absorbed ineffectively, and then into the colon. Through reverse peristalsis, the food is forced back into the cecum where it is broken down into simple sugars (i.e. monosaccharides) by bacterial fermentation. The cecotrope then passes through the colon, the anus, and is eliminated by the animal and then reingested. The process occurs 4 to 8 hours after eating. This type of reingestion to obtain more nutrients is similar to

neg: Alcohol fuel Alcohol fuel Alcohols have been used as a fuel. The first four aliphatic alcohols (methanol, ethanol, propanol, and butanol) are of interest as fuels because they can be synthesized chemically or biologically, and they have characteristics which allow them to be used in internal combustion engines. The general chemical formula for alcohol fuel is CHOH. Most methanol is produced from natural gas, although it can be produced from biomass using very similar chemical processes. Ethanol is commonly produced from biological material through fermentation processes. Biobutanol has the advantage in combustion engines in that its energy density is closer to gasoline

neg: Tequila colony size every four hours. This process goes on for 24–48 hours. Next, yeast turns acetaldehyde into ethyl alcohol which is known as one of the organoleptic compounds produced in fermentation. The two main categories of yeast used in tequila are commercial brewers yeast and yeast that comes from precultivated existing yeast that has been preserved. The use of either type of yeast can result in different end products of tequila. Tequila is a distilled beverage that is made from the fermentation of the sugars found from the blue agave plant once it has been cooked, the main sugar being

neg: Salami are involved in the production of salami: preparation of raw materials, fermentation, and ripening and drying. Minor differences in the formulation of the meat or production techniques give rise to the various kinds of salami across different countries. Before fermentation, raw meat (usually pork or beef depending on the type of salami that is produced) is milled and mixed with other ingredients such as salt, sugar, spices and yeast, and, if the particular salami variety requires it, bacterial starter culture. This mixture is then inserted into casings of the desired size. To achieve the flavor and texture that salami possesses,

neg: Acetone–butanol–ethanol fermentation of the same three solvents (acetone, butanol, ethanol) from petroleum. Currently there is one ABE plant operated by Green Biologics Ltd in Minnesota. In order to make ABE fermentation profitable, many in-situ product recovery systems have been developed. These include gas stripping, pervaporation, membrane distillation, adsorption, and reverse osmosis. Green Biologics Ltd has implemented this at an industrial scale. ABE fermentation is attracting renewed interest with an eye on butanol as a renewable biofuel. Acetone–butanol–ethanol fermentation Acetone–butanol–ethanol (ABE) fermentation is a process that uses bacterial fermentation to produce acetone, n-Butanol, and ethanol from carbohydrates such as starch and glucose. It

neg: Flatulence causes of flatulence was spurred by high-altitude flight and manned spaceflight; the low atmospheric pressure, confined conditions, and stresses peculiar to those endeavours were cause for concern. In the field of mountaineering, the phenomenon of high altitude flatus expulsion was first recorded over two hundred years ago. Some infections, such as giardiasis, are also associated with flatulence. Flatus (intestinal gas) is mostly produced as a byproduct of bacterial fermentation in the gastrointestinal (GI) tract, especially the colon. There are reports of aerophagia (excessive air swallowing) causing excessive intestinal gas, but this is considered rare. Over 99% of the volume of

neg: Carbonic maceration planks) creating a mostly anaerobic environment for the uncrushed grape clusters to go through carbonic maceration. Some of the earliest documented studies on the process were conducted by the French scientist Louis Pasteur who noted in 1872 that grapes contained in an oxygen rich environment prior to crushing and fermentation produced wines of different flavors than grapes produced in a carbon dioxide rich environment. This was because the fermentation process had already started within the individual grape clusters prior to the introduction of yeasts during conventional fermentation. The use of carbonic maceration is closely associated with the production of Beaujolais

neg: Beer pressure. The carbonation is often increased either by transferring the beer to a pressure vessel such as a keg and introducing pressurized carbon dioxide, or by transferring it before the fermentation is finished so that carbon dioxide pressure builds up inside the container as the fermentation finishes. Sometimes the beer is put unfiltered (so it still contains yeast) into bottles with some added sugar, which then produces the desired amount of carbon dioxide inside the bottle. Fermentation is sometimes carried out in two stages, primary and secondary. Once most of the alcohol has been produced during primary fermentation, the beer

neg: Industrial fermentation carbon and nitrogen sources are used. Fermentations which produce large amounts of gas (or which require the addition of gas) will tend to form a layer of foam, since fermentation broth typically contains a variety of foam-reinforcing proteins, peptides or starches. To prevent this foam from occurring or accumulating, antifoaming agents may be added. Mineral buffering salts, such as carbonates and phosphates, may be used to stabilize pH near optimum. When metal ions are present in high concentrations, use of a chelating agent may be necessary. Microbial cells or biomass is sometimes the intended product of fermentation. Examples include single

neg: Dry ice DryIce Corporation of America as "Dry ice", thus leading to its common name. That same year the DryIce Co. sold the substance commercially for the first time; marketing it for refrigerating purposes. The alternative name "cardice" is a registered trademark of Air Liquide UK Ltd. It is sometimes written as "card ice". Dry ice is easily manufactured. First, gases with a high concentration of carbon dioxide are produced. Such gases can be a byproduct of another process, such as producing ammonia from nitrogen and natural gas, oil refinery activities or large-scale fermentation. Second, the carbon dioxide-rich gas is pressurized and

neg: Carbon capture and storage project is one of five currently operational facilities dedicated to geological CO storage. The project received a 171 million dollar investment from the DOE and over 66 million dollars from the private sector. The CO is a byproduct of the fermentation process of corn ethanol production and is stored 7000 feet underground in the Mt. Simon Sandstone saline aquifer. The facility began its sequestration in April 2017 and has a carbon capture capacity of 1 Mt/a. In Salah was a fully operational onshore gas field with CO injection. CO was separated from produced gas and reinjected into the Krechba geologic

neg: Cellular respiration oxygen, fermentation prevents the buildup of NADH in the cytoplasm and provides NAD+ for glycolysis. This waste product varies depending on the organism. In skeletal muscles, the waste product is lactic acid. This type of fermentation is called lactic acid fermentation. In strenuous exercise, when energy demands exceed energy supply, the respiratory chain cannot process all of the hydrogen atoms joined by NADH. During anaerobic glycolysis, NAD+ regenerates when pairs of hydrogen combine with pyruvate to form lactate. Lactate formation is catalyzed by lactate dehydrogenase in a reversible reaction. Lactate can also be used as an indirect precursor for liver

neg: Asti wine Asti get their fizziness from a single fermentation that takes place in stainless steel tanks (as opposed to a secondary fermentation taking place in a wine bottle like Champagne). After the grapes are harvested, they are crushed and pressed, with the must transferred to large tanks where the temperature is lowered to just above freezing in order to prevent fermentation from beginning. The tanks are sealed and pressurized, and then the temperature is raised to allow fermentation to begin. Within the tanks the carbon dioxide by-product of fermentation is trapped with the gas dissolving into the wine and creating the

neg: Chymosin further binding of substrate. Listed below are the ruminant "Cym" gene and corresponding human pseudogene: Because of the imperfections and scarcity of microbial and animal rennets, producers sought replacements. With the development of genetic engineering, it became possible to extract rennet-producing genes from animal stomach and insert them into certain bacteria, fungi or yeasts to make them produce chymosin during fermentation. The genetically modified microorganism is killed after fermentation and chymosin is isolated from the fermentation broth, so that the fermentation-produced chymosin (FPC) used by cheese producers does not contain any GM component or ingredient. FPC contains the identical chymosin

neg: Fermentation to regenerate NAD from NADH. Electrons are transferred to ferredoxin, which in turn is oxidized by hydrogenase, producing H. Hydrogen gas is a substrate for methanogens and sulfate reducers, which keep the concentration of hydrogen low and favor the production of such an energy-rich compound, but hydrogen gas at a fairly high concentration can nevertheless be formed, as in flatus. As an example of mixed acid fermentation, bacteria such as "Clostridium pasteurianum" ferment glucose producing butyrate, acetate, carbon dioxide, and hydrogen gas: The reaction leading to acetate is: Glucose could theoretically be converted into just CO and H, but the

neg: Syngas fermentation limitations such as: Syngas fermentation Syngas fermentation, also known as synthesis gas fermentation, is a microbial process. In this process, a mixture of hydrogen, carbon monoxide, and carbon dioxide, known as syngas, is used as carbon and energy sources, and then converted into fuel and chemicals by microorganisms. The main products of syngas fermentation include ethanol, butanol, acetic acid, butyric acid, and methane. Certain industrial processes, such as petroleum refining, steel milling, and methods for producing carbon black, coke, ammonia, and methanol, discharge enormous amounts of waste gases containing mainly CO and into the atmosphere either directly or through combustion.

neg: Syngas fermentation Syngas fermentation Syngas fermentation, also known as synthesis gas fermentation, is a microbial process. In this process, a mixture of hydrogen, carbon monoxide, and carbon dioxide, known as syngas, is used as carbon and energy sources, and then converted into fuel and chemicals by microorganisms. The main products of syngas fermentation include ethanol, butanol, acetic acid, butyric acid, and methane. Certain industrial processes, such as petroleum refining, steel milling, and methods for producing carbon black, coke, ammonia, and methanol, discharge enormous amounts of waste gases containing mainly CO and into the atmosphere either directly or through combustion. Biocatalysts can be

neg: Corn ethanol Corn ethanol Corn ethanol is ethanol produced from corn biomass and is the main source of ethanol fuel in the United States. Corn ethanol is produced by ethanol fermentation and distillation. Corn ethanol results in lower greenhouse gas emissions than gasoline and is fully biodegradable, but environmental concerns ; approximately 40.5% of the U.S. corn croplands are used for ethanol production. Corn ethanol is mainly added as an oxygenate to gasoline to produce a low-level blend used in motor vehicles. To a lesser extent, it is used as fuel for E85 flex-fuel vehicles. There are two main types of corn

neg: Biohydrogen Biohydrogen Biohydrogen is H that is produced biologically. Interest is high in this technology because H is a clean fuel and can be readily produced from certain kinds of biomass. Many challenges characterize this technology, including those intrinsic to H, such as storage and transportation of a noncondensible gas. Hydrogen producing organisms are poisoned by O. Yields of H are often low. The main reactions involve fermentation of sugars. Important reactions start with glucose, which is converted to acetic acid: A related reaction gives formate instead of carbon dioxide: These reactions are exergonic by 216 and 209 kcal/mol, respectively. H

neg: Croissant of the oxygen, the yeast switches to anaerobic fermentation. At this point, the yeast partially breaks down sugar into ethanol and carbon dioxide. Once CO2 saturates the dough’s aqueous phase, the gas begins to leaven the dough by diffusing to preexisting gas cells that were incorporated into the predough during mixing. Yeast action does not produce new gas cells, as the immense pressure required for a single CO2 molecule to create a new gas bubble is not physically attainable In order to ensure the flaky texture of the croissant, it is important to balance the yeast activity with steam production.

neg: Flatulence virtue of their gut microbiota composition. The greatest concentration of gut bacteria is in the colon, while the small intestine is normally near sterile. Fermentation occurs when unabsorbed food residues may arrive in the colon. Therefore, even more than the composition of the microbiota, diet is the primary factor that dictates the volume of flatus produced. Diets that aim to reduce the amount of undigested fermentable food residues arriving in the colon have been shown to significantly reduce the volume of flatus produced. Again, it is emphasised that increased volume of intestinal gas will not cause bloating and pain in

neg: Monosodium glutamate and glutamine in 100 g of protein. As demand for MSG increased, chemical synthesis and fermentation were studied. The polyacrylic fiber industry began in Japan during the mid-1950s, and acrylonitrile was adopted as a base material to synthesize MSG. Currently (2016), most global MSG is produced by bacterial fermentation in a process similar to making vinegar or yogurt. Sodium is added later, for neutralization. During fermentation, "Corynebacterium" species, cultured with ammonia and carbohydrates from sugar beets, sugar cane, tapioca or molasses, excrete amino acids into a culture broth from which L-glutamate is isolated. The Kyowa Hakko Kogyo Company developed industrial

neg: Sparkling wine The disturbance caused by one bottle's disintegration could cause a chain reaction, with it being routine for cellars to lose 20–90% of their bottles to instability. The mysterious circumstance surrounding the then unknown process of fermentation and carbonic gas caused some critics to call the sparkling creations "The Devil's Wine". The British were the first to see the tendency of wines from Champagne to sparkle as a desirable trait and tried to understand why it produced bubbles. Wine was often transported to England in wooden wine barrels where merchant houses would then bottle the wine for sale. During the 17th

neg: Carbon capture and storage and fossil fuel-based hydrogen production plants. Extracting from air is also possible, although the far lower concentration of in air compared to combustion sources presents significant engineering challenges. Organisms that produce ethanol by fermentation generate cool, essentially pure that can be pumped underground. Fermentation produces slightly less than ethanol by weight. Flue gas from the combustion of coal in oxygen has a large concentration of , about 10-15% whereas natural gas power plant flue gas is about 5–10% . Therefore, it is more energy and cost efficient to capture from coal-fired power plants. Impurities in streams, like sulfurs and water,

neg: Type 94 Disinfecting Vehicle and Type 94 Gas Scattering Vehicle chemical/biological units in the years prior to and during World War II. One example of this was the chemical/flame tank versions of the T-26. Other major powers also had their own versions of vehicles designed to deliver chemical and/or biological weapons on the battlefield, usually using light or infantry tanks as their basis. Also produced for the Imperial Japanese Army was the Type 97 Disinfecting Vehicle and Type 97 Gas Scattering Vehicle. It was based on the Type 97 Te-Ke tankette chassis, but had a Type 94 turret. They operated in the same way as the Type 94 tankette based

neg: Olive and are then ready to eat. Salt-cured type (olives with minor fermentation): Applied only to ripe olives, they are usually produced in Morocco, Turkey, and other eastern Mediterranean countries. Once picked, the olives are vigorously washed and packed in alternating layers with salt. The high concentrations of salt draw the moisture out of olives, dehydrating and shriveling them until they look somewhat analogous to a raisin. Once packed in salt, fermentation is minimal and only initiated by the most halophilic yeast species such as "Debaryomyces hansenii". Once cured, they are sold in their natural state without any additives. So-called Oil-cured

neg: Nuruk It has been mass-produced in factories since the 1920s. Fermentation is a metabolic process in which an organism converts carbohydrate, such as a sugar, into an alcohol or an acid. Fermentation is an anaerobic process (Nowicki 2), meaning the living organisms involved in this process do not require oxygen to breathe. A small amount of ATP can be produced without oxygen. Wine, beer, and yogurt are produced through fermentation. In Korea, popular fermented foods include “Kimchi” and soybean paste. If the result is harmful or smelly, it is called "spoilage," but if it is useful, then it is called "fermentation."

neg: Landfill gas monitoring presence of H is consistent with thermal inactivation of -reducing microbes, which normally combine all H produced by fermentation of organic acids with to form methane (CH). H-producing microbes are less temperature-sensitive than -reducing microbes so that elevated temperatures can inactivate them and their recovery can be delayed over the H-producers. This can result in H production without the (usually) corresponding consumption, resulting in elevated concentrations of H in the landfill gas (up to >25%[v:v] at some sites). Thermal deactivation of CO-reducing microbes has been used to produce CO (rather than methane) from municipal solid waste (Yu, et al., 2002).

neg: Tequila The volatile compounds responsible for the flavor and aroma profiles of the tequila are put into a category called organoleptic compounds and are known to increase in concentration with a slower fermentation process. The organoleptic compounds produced during fermentation include higher order alcohols, methanol, esters, carbonyls, terpenes, and furans. Higher order alcohols have a strong aroma, and the quantity present in each tequila depends on the carbon:nitrogen ratio and temperature during the cooking and fermentation processes. Some of the most common alcohols present other than ethanol are: isoamyl alcohol, isobutanol, and 1-propanol. Methanol is thought to be mainly generated through

neg: Lactobacillus pontis elongation factor tu, type strain DSM 8474T. Partial recA gene for recombinase A, strain LMG 14187T. Complete rpoA gene for RNA polymerase alpha subunit, type strain LMG 14187T. The sourdough "Lactobacilli" including "L. sanfranciscensis", "Lactobacillus pontis", "L. panis, L. paraplantarius, L. mindensis" are considered typical to sourdough environments, especially with an extended fermentation period and/or higher temperatures. "Lactobacillus pontis" seems to remain dominant for a long time during continuous propagation of sourdoughs suggesting their essential role for fermentation. Additionally, they are enriched during continuous dough propagation. Their persistence ascribes to their competitive metabolisms and adaptation to this environment. The following

neg: Branched-chain amino acid aminotransferase help develop the aroma/flavor resulting from volatile sulphur compounds produced during fermentation. The bacteria "Stapylococcus carnosus" and "Enterococcus faecalis are" often used in tandem with other lactic acid bacterium to begin the meat fermentation process. BCATs in these two bacteria perform transaminations during meat fermentation, producing the corresponding α-ketoacids from amino acids. As fermentation proceeds, these α-ketoacids degrade into a class of compounds known as methyl-branched volatiles that include aldehydes, alcohols, and carboxylic acids, all of which contribute to the distinct scents and flavors of cured meats. A study of BCAT from "Lactococcus lactis" by Yvon, Chambellon et al., found

neg: Hongeo-hoe Hongeo-hoe Hongeo-hoe () is a type of fermented fish dish from Korea's Jeolla province. Hongeo-hoe is made from skate and emits a very strong, characteristic ammonia-like odor that has been described as being "reminiscent of an outhouse". Skates ("hongeo") are cartilaginous fish that excrete uric acid through the skin, rather than by urinating as other animals do. As they ferment, ammonia is produced which helps preserve the flesh and gives the fish its distinctive, powerful odor. The natural preservative effect of the fermentation process on skate meat was noted by Korean fishermen as early as the 14th century, during the