undergo+fermentation
61Microorganism — Microbe redirects here. For other uses, see Microbe (disambiguation). A cluster of Escherichia coli …
62Oxidative phosphorylation — The electron transport chain in the mitochondrion is the site of oxidative phosphorylation in eukaryotes. The NADH and succinate generated in the citric acid cycle are oxidized, releasing energy to power the ATP synthase. Oxidative… …
63Cellular respiration — in a typical eukaryotic cell. Cellular respiration is the set of the metabolic reactions and processes that take place in the cells of organisms to convert biochemical energy from nutrients into adenosine triphosphate (ATP), and then release… …
64Coffee — This article is about the beverage. For the bean it is made from, see Coffee bean. For other uses, see Coffee (disambiguation). Coffee A cup of black coffee Type Hot Country of origin …
65Abiogenesis — Primordial soup redirects here. For the board game, see Primordial Soup (board game). Origin of life redirects here. For views on the origins of life outside the natural sciences, see Creation myth. Pre Cambrian stromatolites in the Siyeh… …
66pharmaceutical industry — Producers of pharmaceuticals, substances used in the diagnosis, treatment, and prevention of disease and the modification of organic functions. The earliest records of medicinal plants and minerals are those of the ancient Chinese, Hindu, and… …
67bacteria — bacterial, adj. bacterially, adv. /bak tear ee euh/, n.pl., sing. bacterium / tear ee euhm/. ubiquitous one celled organisms, spherical, spiral, or rod shaped and appearing singly or in chains, comprising the Schizomycota, a phylum of the kingdom …
68Pasteur, Louis — born Dec. 27, 1822, Dole, France died Sept. 28, 1895, Saint Cloud, near Paris French chemist and microbiologist. Early in his career, after studies at the École Normale Supérieure, he researched the effects of polarized light on chemical… …
69Sake — For other uses, see Sake (disambiguation). Dedicated sake barrels at Itsukushima Shrine …
70Carbonic maceration — is a winemaking technique, often associated with the French wine region of Beaujolais, in which whole grapes are fermented in a carbon dioxide rich environment prior to crushing. Conventional alcoholic fermentation involves crushing the grapes to …
