Fermentation
101homolactic fermentation — fermentation that produces only lactic acid as a product …
102mixed acid fermentation — fermentation carried out by most Enterobacteriaceae, in which acetic, lactic, succinic, and formic acids are formed in proportions varying by species and growth conditions …
103fermentation chambers — (ARTHROPODA: Insecta) A tube or pouch in the hind gut where food materials are broken down by various bacteria or protozoa …
104fermentation alcohol — alcohol (def. 1). * * * …
105fermentation layer — the lower layer of the litter where decomposition is in progress …
106fermentation medium — a basal medium containing no carbohydrate to which is added a single sugar to be tested for fermentability …
107fermentation test — (for glucose and other sugars in urine) boil a specimen to destroy bacteria, then add baker s yeast and incubate; perform Benedict test for reducing sugars on this specimen and an unfermented specimen. Glucose, fructose, and maltose are fermented …
108fermentation tube — a U shaped tube with one arm closed for determining gas production by bacteria …
109fermentation alcohol — noun the intoxicating agent in fermented and distilled liquors; used pure or denatured as a solvent or in medicines and colognes and cleaning solutions and rocket fuel; proposed as a renewable clean burning additive to gasoline • Syn: ↑ethyl… …
110fermentation amyl alcohol — noun see amyl alcohol …