Fermentation

Fermentation is a metabolic process that changes over sugar to acids, gasses and/or liquor. It happens in yeast and microbes, additionally in oxygen-starved muscle cells, as on account of lactic corrosive maturation. Maturation is additionally utilized all the more extensively to allude to the mass development of microorganisms on a development medium. French microbiologist Louis Pasteur is regularly associated with his experiences into maturation and its microbial reasons. OMICS Group through its Open Access Initiative is committed to make genuine and reliable contributions to the scientific community. It follows an Open Access publication model that enables the dissemination of research articles to the global community free of cost. It has more than 700+ peer-reviewed journals and organizes more than 3000+ International Scientific Conferences. We have more than 50,000+ editorial board members and more than 15 million readers. Advance in Dairy Research is among the Open access journals which publishes the articles related to Fermentation. Advances in Dairy Research providing a forum for Scientists from all over the world to exchange ideas, to propagate the advancement of science.

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Last date updated on May, 2025