Abstract
Fermentation is any process during which the enzymes of a microorganism convert an energy source to one or more chemical products, which may be for foods or for industrial or pharmaceutical use. Yeasts are by far the most important microorganisms used for liquid fermentations, though bacteria are used in some milk-based products such as yoghurts.
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CITATION STYLE
APA
Roberts{roJoint Chairman}, T. A., Cordier, J.-L., Gram, L., Tompkin, R. B., Pitt{roJoint Chairman}, J. I., Gorris, L. G. M., & Swanson, K. M. J. (2005). Fermented beverages. In Micro-Organisms in Foods 6 (pp. 716–724). Springer US. https://doi.org/10.1007/0-387-28801-5_17
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