Your SlideShare is downloading. ×
0
Reshma presentation
Reshma presentation
Reshma presentation
Reshma presentation
Reshma presentation
Reshma presentation
Reshma presentation
Upcoming SlideShare
Loading in...5
×

Thanks for flagging this SlideShare!

Oops! An error has occurred.

×
Saving this for later? Get the SlideShare app to save on your phone or tablet. Read anywhere, anytime – even offline.
Text the download link to your phone
Standard text messaging rates apply

Reshma presentation

37

Published on

Published in: Education
0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total Views
37
On Slideshare
0
From Embeds
0
Number of Embeds
0
Actions
Shares
0
Downloads
1
Comments
0
Likes
0
Embeds 0
No embeds

Report content
Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
No notes for slide

Transcript

  1. INTRODUCTION  Fermentation is slow decomposition of complex organic compound into simpler compounds by the action of Enzymes  Enzymes are complex organic compounds, generally proteins.
  2. EXAMPLES  Example of Fermentation are Souring of Wine making and Brewing  The word Fermentation has been derived from Latin (Ferver which means to boil)
  3. USES  The primary benefit of fermentation is the conversion of sugars and other carbohydrates, e.g., converting juice into wine, grains into beer.  Carbohydrates into carbon dioxide to leaven bread, and sugars in vegetables into preservative organic acids. Food fermentation has been said to serve five main purposes:
  4. ALCOHAL FERMENTATION

×