TERMIUM Plus^®

Record 1,  Textual support,  English

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The crushed must is pumped into tanks, allowed to settle and soak for a few days, then yeast and nutrients are added and fermentation begins...  3, record 1, English, - crushed%20must

Record 1,  Textual support,  French

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Ensemble des raisins récoltés [...] dont on éclate la peau afin de libérer le jus contenu dans la pulpe.  2, record 1, French, - vendange%20foul%C3%A9e

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

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Barley is also used to produce barley malt. In this case the whole barley seed is steeped in water to allow the live germ to sprout... The sprouted barley is next dried under mild heat so as not to inactivate its enzymes. The sprouted dried barley, now known as malt, is used in the brewing industry to help digest starchy material into sugars for rapid yeast fermentation. The malt also has a distinctive flavor which contributes to the flavor of brewed beverages such as beer. Malt further adds flavor to breakfast cereals and malted-milk concentrates. Malt syrups also find use in various bakery operations where amylase activity is desired.  4, record 2, English, - barley%20malt

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malt: The term "malt" is often used to mean "barley malt," but may also be used to mean "oat malt."  5, record 2, English, - barley%20malt

Record 2,  Textual support,  French

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Orge germée artificiellement et séchée, utilisée notamment en brasserie et en boulangerie.  4, record 2, French, - malt%20d%27orge

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malt : Dans la plupart des contextes, «malt» désigne le malt d'orge. Cependant, il arrive qu'on doive préciser, vu que le malt peut être produit à partir de n'importe quelle céréale.  4, record 2, French, - malt%20d%27orge

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Record 3,  Textual support,  English

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SCOBY is the commonly-used acronym for "symbiotic culture of bacteria and yeast, "[that] is formed after the completion of a unique fermentation process of lactic acid bacteria(LAB), acetic acid bacteria(AAB), and yeast [and is used to] to form several sour foods and beverages such as kombucha and kimchi.  2, record 3, English, - symbiotic%20culture%20of%20bacteria%20and%20yeast

Record 3,  Textual support,  French

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Originaire de Mongolie, le kombucha est traditionnellement préparé en Russie et en Chine depuis millénaires. Sa fabrication se transmet de génération en génération, en même temps que l'ingrédient clé, indispensable à la réalisation du kombucha : le SCOBY (culture symbiotique de levures et de bactéries [...]  2, record 3, French, - culture%20symbiotique%20de%20levures%20et%20de%20bact%C3%A9ries

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Record 4,  Textual support,  English

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Water-soluble preparations (liquid, paste, powder or granules) obtained from e.g. brewers’ or bakers’ yeast ...  2, record 4, English, - yeast%20extract

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Yeast autolysates are concentrates of the soluble components of yeast cells and in Europe are predominantly produced by autolysis. That is to say, that the cell hydrolysis is performed without addition of other enzymes. Yeast autolysates are known under the name of "yeast extracts" and are mainly used in the fermentation industry as substrates and in the food industry as flavour improvers. In Europe, the major raw material for yeast extract is primary grown high protein yeast(strains of Saccharomyces cerevisiae), which is grown on molasses based media. In the United Kingdom and in the United States, yeast extracts are also manufactured from debittered brewers yeasts(strains of saccharomyces cerevisiae or Saccharomyces uvarum). Other raw materials in use are yeasts such as Kluyveromyces fragilis(fermented on whey) or Candida utilis(grown on high carbohydrate waste-products of the timber industry or on ethanol).  3, record 4, English, - yeast%20extract

Record 4,  Textual support,  French

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La culture peut être réalisée sur différents milieux : milieu TYE (tryptone 0,4 p. cent, extrait de levure 0,05 p. cent, CaCl2 0,02 p. cent, MgSO4 0,05 p. cent), milieu d'Anacker et Ordal (tryptone 0,5 p. cent, extrait de levure 0,05 p. cent, acétate de sodium 0,02 p. cent, extrait de viande de bœuf 0,02 p.cent) ou mieux milieu d'Anacker et Ordal enrichi (5 p. cent de sérum de veau, 0,5 p. cent de tryptone, 0,05 p. cent d'extrait de levure, 0,02 p. cent d'acétate de sodium et 0,02 p. cent d'extrait de viande de boeuf). Après 48 à 72 heures d'incubation à une température comprise entre 15 et 17°C, on observe des colonies opaques, brillantes, pigmentées en jaune, non adhérentes à la gélose, lisses, circulaires à contours réguliers, d'odeur désagréable (qualifiée parfois d'odeur de fromage). La bactérie cultive à 5 et à 20°C, parfois à 25°C et jamais à 30°C. Aucune culture n'est obtenue sur milieu trypticase soja ou sur un milieu contenant 1 p. cent de NaCl.  2, record 4, French, - extrait%20de%20levure

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Record 5,  Textual support,  English

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High temperature during fermentation is the only direct factor that kills cells. The maximum temperature that a cell can tolerate depends on the health of the cell, the initial osmotic stress and the stress that occurs in the growth phase. Different enological yeast have different levels of temperature resistance. In most Mediterranean musts, the risk of cell death becomes HIGH above 28°C(82°F).  3, record 5, English, - enological%20yeast

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Osmotic shock results from the juice’s concentration in sugar. It’s the first important stage in the life of a population of oenological yeast.  2, record 5, English, - enological%20yeast

Record 5,  Textual support,  French

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Les limites de la transgenèse pour la levure œnologique sont d'ordre réglementaire, d'acceptabilité par le consommateur et de risque, ainsi, bien sûr que d'ordre technologique et scientifique.  2, record 5, French, - levure%20%26oelig%3Bnologique

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Record 6,  Textual support,  English

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Fermented milks are cultured dairy products made from skim, whole or slightly concentrated milk that require specific lactic acid bacteria to develop their characteristic flavor and texture. Fermented milks are usually fluid or semifluid ... and all contain lactic acid in varying proportions.  2, record 6, English, - fermented%20milk

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Milk... prepared by lactic acid fermentation(e. g. yogurt) or a combination of this and yeast fermentation(e. g. kefir)...  3, record 6, English, - fermented%20milk

Record 6,  Textual support,  French

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[...] produit laitier préparé avec des laits (écrémés ou non) ou des laits concentrés ou en poudre (écrémés ou non) ayant subi la pasteurisation, la stérilisation ou l'ébullition, homogénéisés ou non, ensemencés avec des bactéries lactiques (...)  2, record 6, French, - lait%20ferment%C3%A9

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Le yaourt ou yogourt est un lait fermenté, préparé avec des laits écrémés ou non, pasteurisés, éventuellement additionnés de poudre de lait (pour en améliorer la consistance) et ensemencés avec deux bactéries lactiques spécifiques [...]  3, record 6, French, - lait%20ferment%C3%A9

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Record 7,  Textual support,  English

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Yeast fermentation of dough in breadmaking.  3, record 7, English, - panary%20fermentation

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Yeast action in panary fermentation has... three main functions : 1. To produce carbon dioxide... to inflate the dough... 2. To produce a complex mixture of chemical compounds... 3. To help bring about the essential changes in the gluten structure...  2, record 7, English, - panary%20fermentation

Record 7,  Textual support,  French

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[...] fermentation alcoolique provoquée par l'action des ferments qui transforment les sucres présents dans la pâte en alcool et en gaz carbonique.  1, record 7, French, - fermentation%20panaire

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Record 8,  Textual support,  English

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The(Russian) continuous method is an adaptation of the tank method. It was developed in the USSR [Union of Soviet Socialist Republics] and includes a sequence of connected pressurized tanks. Base wine is pumped into the first tank. Measured amounts of the "liqueur de tirage"(solution with yeast and sugar) are added for the secondary fermentation. Then the wine passes through additional tanks containing wood shavings or chips. When the wine reaches the final tanks of the series, it is clarified and any remaining sediment removed. At the end of the process, the wine is bottled.  2, record 8, English, - continuous%20method

Record 8,  Textual support,  French

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Méthode d'élaboration des vins mousseux développée en Russie.  2, record 8, French, - m%C3%A9thode%20continue

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Record 9,  Textual support,  English

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An enzymatic transformation of organic substrates, especially carbohydrates, generally accompanied by the evolution of gas ...  2, record 9, English, - fermentation

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Per unit of substrate, fermentation yields far less energy than respiration. For example, a yeast cell obtains 2 molecules of ATP per molecule of glucose when it ferments it to ethanol, while complete respiration would yield 38 molecules of ATP.  3, record 9, English, - fermentation

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Pasteur’s definition of fermentation as "life without air" is not strictly observed because, in addition to anaerobic processes, some aerobic ones, such as acetic acid fermentation, are called fermentation.  3, record 9, English, - fermentation

Record 9,  Textual support,  French

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Transformation que subissent certaines substances organiques, notamment les sucres, sous l'influence d'enzymes produites par divers micro-organismes.  2, record 9, French, - fermentation

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fermentation : terme normalisé par le Comité de normalisation de la terminologie des pêches commerciales.  3, record 9, French, - fermentation

Record 9,  Textual support,  Spanish

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Proceso anaerobio mediante el cual algunos organismos descomponen substancias orgánicas con liberación de energía.  2, record 9, Spanish, - fermentaci%C3%B3n

Record 10,  Textual support,  English

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A cell-free yeast extract containing the enzyme necessary for fermentation.  2, record 10, English, - zymase

Record 10,  Textual support,  French

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Enzyme catalysant les réactions de la fermentation alcoolique du glucose dans l'extrait de levure.  2, record 10, French, - zymase

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

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Enzyme that catalyzes the conversion of urea to ammonia and carbon dioxide.  2, record 11, English, - urease

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It was therefore a major landmark in the history of enzyme research when, in 1897, Eduard Buchner succeeded in extracting from yeast cells that enzymes catalyzing alcoholic fermentation. This achievement clearly demonstrated that these important enzymes, which catalyze a major energy-yielding metabolic pathway, can function independently of cell structure. However, it was not until many years later that an enzyme was first isolated in pure crystalline form. This was accomplished by J. B. Sumner in 1926 for the enzyme urease isolated from extracts of the jack bean. Sumner presented evidence that the crystals consist of protein, and he concluded, contrary to prevailing opinion, that enzymes are proteins.  3, record 11, English, - urease

Record 11,  Textual support,  French

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Enzyme catalysant l'hydrolyse de l'urée en carbonate d'ammonium. Elle est présente chez les végétaux ou chez les microorganismes responsables de la décomposition de l'urée dans les urines exposées à l'air. L'enzyme est utilisée pour le dosage spécifique de l'urée dans les milieux biologiques.  2, record 11, French, - ur%C3%A9ase

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Un très grand nombre de dosages, en particulier en analyse médicale, requièrent l'utilisation d'enzymes. Ces enzymes solubles peuvent être remplacées avantageusement par des enzymes insolubilisées sur des supports papier ou Nylon. [...] Beaucoup plus original est le développement d'électrodes biologiques, dites «électrodes à enzymes». Il s'agit en fait d'électrodes mixtes. Ainsi, dans le cas d'une électrode à urée, l'uréase adsorbée sur un gel convertit l'urée en ions ammonium et HCO₃^-. Une électrode sensible aux ions NH₄⁺ permet la mesure directe de la quantité d'urée disponible (qui détermine en fait la vitesse de production d'ions NH₄⁺).  3, record 11, French, - ur%C3%A9ase

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Record 12,  Textual support,  English

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A yeast (commonly Saccharomyces cerevisiae) used or suitable for use as leaven ...  5, record 12, English, - baker%27s%20yeast

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The two forms of baker’s yeast are compressed cakes (also called fresh yeast) and dehydrated granules (dry yeast).  6, record 12, English, - baker%27s%20yeast

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The term ["baker's yeast" is] now used for what was commonly called distillers’ yeast, namely Saccharomyces cerevisiae, grown on a specially prepared molasses wort and using pure culture seed yeast. Baker's yeast is produced in special factories devoted to its production and not as a by-product of some other fermentation process.  3, record 12, English, - baker%27s%20yeast

Record 12,  Textual support,  French

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La levure sert, en panification, d'agent de fermentation. Le gaz carbonique et l'alcool éthylique sont les principaux produits obtenus de la fermentation des sucres libres sous l'action de la levure de boulangerie (Saccharomyces cerevisiae).  4, record 12, French, - levure%20de%20boulangerie

Record number: 12, Textual support number: 1 OBS

Saccharomyces : Levures largement utilisées dans les industries alimentaires : boulangerie, brasserie (Saccharomyces cerevisiae) [...]  5, record 12, French, - levure%20de%20boulangerie

Record 12,  Textual support,  Spanish

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La levadura de panificación es una especie de la familia Saccharomyces cerevisiae donde los científicos han aislado una cepa que es especialmente adecuada para el proceso de horneado. El nombre es una indicación de la forma en que funciona; sacchar significa que se alimenta de azúcar, myces quiere decir molde, y cerevisiae es una palabra que alguna vez fue usada para la cerveza. Cuando se administra la humedad, la alimentación y el buen ambiente, funcionará apropiadamente. Es de la misma especie utilizada para la producción de bebidas alcohólicas y extractos de sabor.  1, record 12, Spanish, - levadura%20de%20panificaci%C3%B3n

Record 13,  Textual support,  English

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The key to the baking process is to achieve an adequate rate of gas production. This is done by careful regulation of the amounts of yeast, yeast substrate(fermentable sugars) and yeast nutrients(minerals required by yeast), and fermentation conditions, with equally careful regulation of chemical and physical actions and reactions(mixing conditions, oxidation and dough manipulation, for example) to bring the gluten into the physical state for optimum processing. In that state it will expand and hold sufficient gas to produce the loaf volume and crumb structure desired in the baked loaf.  1, record 13, English, - fermentable%20sugar

Record 13,  Textual support,  French

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Le secret de la panification réside dans l'obtention d'une production gazeuse normale. L'on y parvient en dosant avec soin les quantités de levure, de supports de levure (sucres fermentescibles) et d'agents nutritifs de la levure (les minéraux dont elle a besoin) et en surveillant avec autant de soin les transformations physico-chimiques qui surviennent pendant le pétrissage, la fermentation et le façonnage et qui permettent de porter les propriétés physiques de la pâte à leur optimum. Une pâte ainsi faite gonfle et retient suffisamment de gaz pour donner à la miche de pain le volume et la structure de mie désirés.  1, record 13, French, - sucre%20fermentescible

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Record 14,  Textual support,  English

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In the brewing of lager beer, bottom fermentation is employed, so termed because the type of yeast selected settles to the bottom of the fermenting tank.  2, record 14, English, - bottom%20fermentation

Record 14,  Textual support,  French

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Fermentation [...] qui se produit avec les moûts de brasserie ensemencés de levures basses, à une température inférieure à celle de la fermentation haute.  2, record 14, French, - fermentation%20basse

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Deux procédés de fermentation sont employés : la fermentation basse, ainsi appelée parce que la levure tombe au fond.  3, record 14, French, - fermentation%20basse

Record 14,  Textual support,  Spanish

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Las cervezas de baja fermentación son las comúnmente llamadas "lager". Esa expresión proviene del alemán "lagerung", que significa "guardar en frío", y se refiere a las cervezas cuyo proceso de fermentación se da a baja temperatura -entre 5° C y 10° C-. Estas cervezas se caracterizan por ser espumosas y suaves, y puede encontrárselas rubias y morenas. En esta categoría se ubican también las cervezas "sin alcohol".  1, record 14, Spanish, - baja%20fermentaci%C3%B3n

Record 15,  Textual support,  English

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For example, frozen dough is formulated with cryo-resistant yeast, and yeast flavors replace long fermentation processes.  1, record 15, English, - frozen%20dough

Record 15,  Textual support,  French

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Le développement des pâtes surgelées, soumises à de fortes contraintes liées à une surgélation intense a conduit Lucas Meyer à développer la Lecimulthin 150.  1, record 15, French, - p%C3%A2te%20surgel%C3%A9e

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Record 16,  Textual support,  English

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Fermentation occurs in large vats of 1, 000 hectoliters capacity using a very active yeast gradually acclimated to the unusual medium constituted by the bisulphite liquor.  1, record 16, English, - bisulphite%20liquor

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Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

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Vinegar production is a two-stage process, where an initial alcoholic fermentation carried out by a yeast is followed by a bacterial acetification stage.  2, record 17, English, - acetification

Record 17,  Textual support,  French

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[Transformation] par fermentation [d'] un liquide alcoolisé en vinaigre. (cela revient à oxyder l'alcool éthylique qu'il contient en acide acétique).  2, record 17, French, - ac%C3%A9tification

Record 17,  Textual support,  Spanish

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Transformación de una sustancia en otra que contenga ácido acético: particularmente la del vino en vinagre.  2, record 17, Spanish, - acetificaci%C3%B3n

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Any bread whose primary leavening action results from the fermentation of sugar by yeast.  1, record 18, English, - yeast%20bread

Record 18,  Textual support,  French

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Remplacer la farine blanchie tout usage Robin Hood par une quantité égale de farine à pain Premier choix blanc de ménage Robin Hood dans toutes les recettes de pain à la levure.  1, record 18, French, - pain%20%C3%A0%20la%20levure

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Record 19,  Textual support,  English

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The substance or material that the yeast acts on and transforms to other products. For example, in dough fermentation maltose sugar is the yeast substrate and is converted to alcohol and carbon dioxide.  1, record 19, English, - yeast%20substrate

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 DEF

Substance ou matière sur laquelle la levure agit et qui se transforme en d'autres produits. Par exemple, dans la fermentation de la pâte, le sucre maltose constitue le support de la levure et se transforme en alcool et en gaz carbonique.  1, record 19, French, - support%20de%20levure

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Record 20,  Textual support,  English

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Briefly, in the mashing process, coarse-ground malt and adjunct are mashed to extract a maximum amount of solubilized material. The mash is then "lautered" i. e., filtered through a bed of its own insolube material, primarily barley hulls. The filtrate or liquid extract, known as "wort", is then boiled and hops are added for aroma and flavour. The hot wort is cooled, yeast is added, and fermentation proceeds.  1, record 20, English, - hot%20wort

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Record 21,  Textual support,  English

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A drink made by the fermentation of root ginger, sugar, water and yeast with a very low alcohol content.  2, record 21, English, - ginger%20beer

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Not to be confused with "ginger ale".  3, record 21, English, - ginger%20beer

Record 21,  Textual support,  French

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bière de gingembre; bière au gingembre : Boisson artisanale non alcoolisée ou légèrement alcoolisée obtenue par la fermentation d'un mélange à base de racine de gingembre et de sucre. [Termes et définition normalisés par l'OLF.]  1, record 21, French, - bi%C3%A8re%20de%20gingembre

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Ne pas confondre avec «soda gingembre».  2, record 21, French, - bi%C3%A8re%20de%20gingembre

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Record 22,  Textual support,  English

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Maxiren(Produced and marketed by Gist-Brocades International B. V.)-Maxiren is the biotechnology-produced version of calf rennet(chymosin) and is used as a milk-clotting enzyme in the production of cheese. It is produced by pure culture fermentation of the yeast Kluyveromyces lactis, modified to contain the calf gene encoding for chymosin.  1, record 22, English, - Maxiren

Record 22,  Textual support,  French

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Une équipe de Madrid produit du fromage manchego au lait de brebis avec deux présures ou de la chymosine de Kluyveromyces lactis (Maxiren 15L - Gist Brocades). L'expérience est répétée 4 fois. L'enzyme Maxiren donne une coagulation, une protéolyse pendant l'affinage et des caractéristiques sensorielles identiques à celle des présures.  1, record 22, French, - Maxiren

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Record 23,  Textual support,  English

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Traditionally, ales and stouts are produced by a top fermentation system. The yeast used is a species called Saccharomyces cerevisae, and its main characteristic is that it rises to the top during fermentation.  3, record 23, English, - top%20fermentation

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Top fermentation is distinguished by the use of special, top-fermenting yeast.  4, record 23, English, - top%20fermentation

Record 23,  Textual support,  French

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Procédé de brasserie faisant appel à l'action de Saccharomyces cerevisae et à une température située entre 15 et 25 °C; la souche se maintient dans la partie supérieure des cuves.  2, record 23, French, - fermentation%20haute

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la fermentation haute, qui utilise les levures dites hautes se fait à une température relativement élevée.  3, record 23, French, - fermentation%20haute

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Record 24,  Textual support,  English

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When the fermentation is basically complete, cooling is started to facilitate yeast settling. Some breweries use a centrifuge and in-line cooling at this stage instead of taking days to cool the "green beer" in the fermenter. The overall utilization of the capacity of the fermenting vessel is thereby increased.  3, record 24, English, - young%20beer

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Record 25,  Textual support,  English

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The development of a novel alcohol concentration sensor, an extractive fermentation system, and improved yeast strains for industrial ethanol production are receiving international attention.  2, record 25, English, - yeast%20strain

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 CONT

Sur le plan organoleptique, les souches de levures utilisées ont permis, dans l'ensemble l'élaboration de vins de bonne qualité [...]  1, record 25, French, - souche%20de%20levure

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Record 26,  Textual support,  English

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In traditional beer production approximately 2% of the total beer volume occurs in a surplus yeast slurry from the fermentation and maturation process.  3, record 26, English, - surplus%20yeast

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Record 26,  Textual support,  Spanish

Record 27,  Textual support,  English

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Having the odor of yeast or fermentation.  1, record 27, English, - yeasty

Record 27,  Textual support,  French

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les vins jeunes en barriques ont parfois un un goût lie assez prononcé qui disparaît d'ailleurs après le soutirage. Le goût de lie n'est pas un grave défaut.  1, record 27, French, - go%C3%BBt%20de%20lie

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Record 28,  Textual support,  English

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A yeast room, which is insulated and refrigerated to maintain the correct temperature for the storage of yeast, is provided adjacent to the fermentation room.  3, record 28, English, - yeast%20room

Record 28,  Textual support,  French

Record number: 28, Textual support number: 1 CONT

La levure recueillie est immédiatement mise sous l'eau et placée dans une salle spéciale [...] appelée chambre à levure.  2, record 28, French, - salle%20%C3%A0%20levure

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Record 29,  Textual support,  English

Record number: 29, Textual support number: 1 OBS

The Effect of Compound X on VHG Fermentation : Fermentations of very high gravity wheat mashes by active dry yeast were not influenced by Compound X at any of the concentrations tested. [Source : ethanol project-Cmpdxwor. en p. 2].  1, record 29, English, - very%20high%20gravity

Record 29,  Textual support,  French

Record number: 29, Textual support number: 1 OBS

Effet du composé X sur la fermentation à très haute densité : le composé X n'a eu aucun effet sur la fermentation de brassins de blé à très haute densité par des levures desséchées actives et ce, à toutes les concentrations évaluées [...] [Source: projet éthanol - Cmpdxwor.fr p. 2].  1, record 29, French, - tr%C3%A8s%20haute%20densit%C3%A9

Record 29,  Textual support,  Spanish

Record 30,  Textual support,  English

Record number: 30, Textual support number: 1 CONT

Although Louis Pasteur recognized that fermentation is catalyzed by enzymes, he postulated in 1860 that they are inextricably linked with the structure and life of the yeast cell. It was therefore a major landmark in the history of enzyme research when, in 1897, Eduard Buchner succeeded in extracting from yeast cells the enzymes catalyzing alcoholic fermentation. This achievement clearly demonstrated that these important enzymes, which catalyze a major energy-yielding metabolic pathway, can function independently of cell structure.  1, record 30, English, - cell%20structure

Record 30,  Textual support,  French

Record number: 30, Textual support number: 1 CONT

La préparation et la purification, plus facile pour les enzymes solubles, se fait en utilisant des techniques de précipitation fractionnée. Pour les enzymes liées aux structures cellulaires, il faut broyer les tissus et isoler les éléments cellulaires contenant les enzymes que l'on désire extraire. La cristallisation (...) est une étape importante dans la purification.  1, record 30, French, - structure%20cellulaire

Record 30,  Textual support,  Spanish

Record 31,  Textual support,  English

Record number: 31, Textual support number: 1 CONT

One of Pasteur's central concepts, that each fermentation provides energy to the species conducting it, led to the accidental discovery of cell-free metabolism by Eduard Buchner of Germany in 1897. Buchner found that an extract of macerated yeast, freed of intact cells by filtration, retained the ability to convert sugar into alcohol... Later work showed that the biological conversion actually consisted of a series of simple chemical reactions, each catalyzed by a specific enzyme.  1, record 31, English, - cell%2Dfree%20metabolism

Record 31,  Textual support,  French

Record number: 31, Textual support number: 1 CONT

L'un des concepts fondamentaux de Pasteur, à savoir que chaque fermentation fournit de l'énergie aux espèces qui se transforment, conduisit à la découverte accidentelle du métabolisme acellulaire par l'Allemand Eduard Buchner en 1897. Buchner découvrit qu'un extrait d'une macération de levures, débarrassé par filtration des cellules entières, transformait encore le sucre en alcool. (...) Des travaux ultérieurs montrèrent que la conversion biologique résultait d'une série de réactions chimiques simples, chacune d'elles étant catalysée par une enzyme spécifique.  1, record 31, French, - m%C3%A9tabolisme%20acellulaire

Record 31,  Textual support,  Spanish

Record 32,  Textual support,  English

Record number: 32, Textual support number: 1 OBS

Several attempts have been made to replace the sponge-mixing and fermentation steps with a liquid sponge(sometimes called a brew or a broth) that can be blended, stored and transferred by simpler equipment and less labor.... Although some of these processes reserve all the flour for a later mixing stage, the current trend is to put at least 25 percent of the flour in the liquid sponge. In any case the yeast, some of the water and a fermentation substrate(some form of sugar) are included in the first mix. Since the brew is essentially a liquid, it can be blended by simple mixers of low power and can be transferred by pumps. The brew is normally fermented in large vertical tanks, whereas traditional sponges are fermented in "troughs"...  2, record 32, English, - liquid%20sponge%20process

Record 32,  Textual support,  French

Record 32,  Textual support,  Spanish

Record 33,  Textual support,  English

Record number: 33, Textual support number: 1 OBS

Yeast fermentation of whey,... is used commercially to produce a feed supplement useful as milk replacer in calves. It also is finding an increased use in human foods.  2, record 33, English, - fermented%20whey

Record 33,  Textual support,  French

Record number: 33, Textual support number: 1 OBS

Equivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  2, record 33, French, - lactos%C3%A9rum%20ferment%C3%A9

Record 33,  Textual support,  Spanish

Record 34,  Textual support,  English

Record number: 34, Textual support number: 1 CONT

The first investigations into whey fermentation were carried out during the last war [In the fifties, workers in America] found that the most suitable organism was Saccharomyces fragilis(later renamed Kluyveromyces fragilis), a relative of the well-known baker's and brewer's yeast Saccharomyces cerevisiae. The main difference between these two yeasts is that the former ferments lactose, whilst the latter does not.  1, record 34, English, - lactic%20yeast

Record number: 34, Textual support number: 2 CONT

Composition of Bel Lactic Yeast. [The] yeasts produced by Bel from whey are all strains of K. fragilis (...) Both human and animal grade yeasts are produced.  1, record 34, English, - lactic%20yeast

Record 34,  Textual support,  French

Record number: 34, Textual support number: 1 CONT

L'emploi de ferments lactiques, pratiquement inconnu chez nous, est assez généralisé en U.R.S.S. en boulangerie. En France, il est limité et encore très petitement, à la pharmacie, qui utilise thérapeutiquement des levures ou ferments lactiques.  2, record 34, French, - levure%20lactique

Record 34,  Textual support,  Spanish

Record 35,  Textual support,  English

Record number: 35, Textual support number: 1 OBS

The blend of wine which after addition of sugar syrup("tirage" liqueur) and yeast, is bottled to undergo bottle fermentation for the production of sparkling wine.  1, record 35, English, - cuv%C3%A9e

Record 35,  Textual support,  French

Record number: 35, Textual support number: 1 OBS

Dans l'élaboration des vins mousseux, désigne le mélange de plusieurs vins qui, après addition de la "liqueur de tirage" et du levain, est mis en bouteilles en vue de la deuxième fermentation.  1, record 35, French, - cuv%C3%A9e%20de%20tirage

Record 35,  Textual support,  Spanish

Record 36,  Textual support,  English

Record number: 36, Textual support number: 1 OBS

top fermentation is distinguished by the use of special, top-fermenting yeast  1, record 36, English, - top%2Dfermenting%20yeast

Record 36,  Textual support,  French

Record number: 36, Textual support number: 1 OBS

la fermentation haute, qui utilise les levures dites hautes se fait à une température relativement élevée.  1, record 36, French, - levures%20dites%20hautes

Record 36,  Textual support,  Spanish