Mystery Of Fermentation

The Mystery of Fermentation by Douglas Hume is a comprehensive guide to the science of fermentation. The book explains the process of fermentation, how it works, and its applications in various industries. The author explores the history of fermentation, from the earliest forms of fermentation to the modern methods used today. The book covers the different types of fermentation, including alcoholic fermentation, lactic acid fermentation, and acetic acid fermentation.The author also discusses the various microorganisms involved in the fermentation process, such as yeasts, bacteria, and fungi. The book explains how these microorganisms interact with each other and the environment to produce different types of fermentation.The Mystery of Fermentation also delves into the applications of fermentation in various industries, such as food and beverage production, pharmaceuticals, and biotechnology. The book covers the different types of fermented foods and their health benefits, as well as the use of fermentation in the production of alcoholic beverages and other products.Overall, The Mystery of Fermentation is an informative and engaging read for anyone interested in the science of fermentation, its history, and its applications in various industries. The book is written in an accessible style, making it easy for readers of all backgrounds to understand the complex science behind fermentation.THIS 64 PAGE ARTICLE WAS EXTRACTED FROM THE BOOK: Bechamp or Pasteur: A Lost Chapter in the History of Biology, by Douglas Hume. To purchase the entire book, please order ISBN 1564599272.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.