Paper Summary:

In this article, the writer describes an experiment/study on how temperature affects fermentation rate, using wine yeasts. The writer looks at common types of fermentation. Further, the writer discusses beneficial effects of fermentation such as fighting infection, detoxification, and serving as a source of amino acids, vitamins and minerals.

From the Paper:

"Fermentation is the energy-yielding anaerobic metabolic breakdown of a nutrient molecule such as glucose without net oxidation but can also be used to mean the bulk growth of microorganisms on some medium. The most commonly known type of fermentation is that of sugar into alcohol in conjunction with yeast but fermentation is also used as a means of preserving food as in yogurt kefir sauerkraut and kimchee. Zymology or the science of fermentation studies the different factors ..."

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