The Science and Dynamics of Fermentation

The biochemistry behind fermentation, explained from the ground up. Topics include the biological actors, energetics and redox balance, why fermentation is metabolically so inefficient yet so successful, enzymatic conversion by microorganisms, process control, and the boundary between fermentation and spoilage.

A long reference of 138 pages for readers who want to know why a ferment behaves the way it does.

All prices include VAT. Instant download after payment. For information only, not medical advice.