Examples of using Fermentation process in English and their translations into Portuguese
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In others, cultures of microorganisms are added to start the fermentation process, like when making yoghurt or bread.
The yeast dekkera bruxellensis was identified as the main contaminant of alcoholic fermentation process distillery several countries, especially the northeastern brazilian distilleries.
can even be used in academia in studies of the fermentation process," says Venturini.
The inoculation of microorganisms during cocoa fermentation process have been investigated as alternative to improve the quality of chocolate.
Glucuronic acid is one of the products that are produced during the fermentation process in the Kombucha-tea.
For both his master's degree and PhD in microbiology at UNESP in the city of Jaboticabal, he researched contaminants in the fermentation process.
Between the processes of hydrogen production stands out the fermentation process that allows to merge wastewater treatment
During this fermentation process, yeast cells are exposed to stressful conditions,
In general, the fermentation process is subject to effects of parameters such as ph,
This fermentation process is known as abe fermentation because it has as main products acetone,
In the fermentation process was confirmed contamination by staphylococcus aureus on peels of fruits
The fermentation process is influenced by the yeast strain,
Completed the fermentation process, the wine will stand in oak barrels of 300 Its French.
thus promoting the fermentation process.
Cerevisiae cells are subjected to different sorts of stress during the fermentation process for the fuel alcohol production.
of wide industrial application, with 90% of the world production obtained by fermentation process.
Ethanol production is influenced by the bacterial contamination during the fermentation process performed by the yeast saccharomyces cerevisiae.
The aim of this study is to analyse the cellular stress profile of the yeasts during the fermentation process.
Distillery is an environment of yeast great diversity wich may have wishable characteristics for the fermentation process.
which means using more than one microorganism in the fermentation process.