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Solid-state fermentation adds a small amount of water to a solid substrate; it is widely used in the food industry to produce flavors, enzymes and organic acids. In microorganisms, fermentation is the primary means of producing adenosine triphosphate by the degradation of organic nutrients anaerobically. Humans have used fermentation to produce foodstuffs and beverages since the Neolithic age. Fermentation also occurs within the gastrointestinal tracts of all animals, including humans. I app I should introduce xite. Dreaming of that perfect dog lover meet-cute?
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Advances in microbiology and fermentation technology have continued steadily up until the present. Strain selection and hybridization developed as well, affecting most modern food fermentations. Buechner’s results are considered to mark the birth of biochemistry. The “unorganized ferments” behaved just like the organized ones.
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Enzymes are used in all kinds of industrial segments, such as food , beverage , baking , animal feed, detergents , textile, personal care and pulp and paper industries. The acidity of lactic acid impedes biological processes. This can be beneficial to the fermenting organism as it drives out competitors that are unadapted to the acidity. As a result, the food will have a longer shelf life ; however, beyond a certain point, the acidity starts affecting the organism that produces it. Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes.
