Biotechnology: Food and Feed Production with MicroorganismsHans-Jürgen Rehm, Gerald Reed Verlag Chemie, 1981 - Biochemical engineering |
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acetaldehyde acetic acid acetic acid bacteria activity addition aeration Agric alcohol amino acids aroma baking beer brewers brewing brine calcium carbon cells cerevisiae cheese Chem chemical cocoa cocoa beans color compounds concentration contains crumb curd Dairy diacetyl distillation dough dough process dough yield duced effect enzymes ethanol ethyl fatty acids fermentation flavor Food formation Gluconobacter glucose gluten grain bread grapes growth heat hops increase inoculation lactic acid bacteria Lactobacillus LAFON-LAFOURCADE Leuconostoc liquid malic acid malo-lactic malt mash ment mentation metabolism mg/L microbial microflora microorganisms milk mixed grain mixer moisture mold oxidation oxygen Pediococcus PEYNAUD polyphenols production protein RADLER RIBÉREAU-GAYON rye flour Saccharomyces salt silage soluble sour dough soybeans species SPICHER spoilage starch starter cultures sterols storage strains Streptococcus sugar Table tank Technol tempeh temperature tion ture vinegar Vitic wheat whey wine wort yeast yoghurt