Fermentation

A detailed study of fermentation in all its forms. Contents Include: Fermentation Due to Cellular Organisms, or Direct Fermentation - Historical; Alcoholic or Spirituous Fermentation; Alcoholic Ferments; Actual Composition of Ferments; Functions of Yeast; Action of Various Chemical and Physical Agents on Alcoholic Fermentation; Can Nothing but Alcoholic Yeast Excite Alcoholic Fermentation?; Viscous or Mannitic Fermentation of Sugar; Lactic Fermentation; Ammoniacal Fermentation; Butyric Fermentation and Putrefaction; Fermentation by Oxidation; Application of the Researches and Ideas of M. Pasteur. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.