produce+fermentation+in
21micrococcus — /maɪkroʊˈkɒkəs/ (say muykroh kokuhs) noun (plural micrococci /maɪkroʊˈkɒkaɪ/ (say muykroh kokuy), / ˈkɒki/ (say kokee)) any member of the genus Micrococcus, comprising globular or oval bacterial organisms, of which certain species cause disease,… …
22mi|cro|coc|cus — «MY kruh KOK uhs», noun, plural coc|ci « KOK sy». any one of a genus of spherical or egg shaped, parasitic or saprophytic bacteria, aggregating in various ways. Certain micrococci cause disease; others produce fermentation. ╂[< New Latin… …
23wine — wineless, adj. winish, adj. /wuyn/, n., adj., v., wined, wining. n. 1. the fermented juice of grapes, made in many varieties, such as red, white, sweet, dry, still, and sparkling, for use as a beverage, in cooking, in religious rites, etc., and… …
24Brewing — Brewer redirects here. For other uses, see Brewer (disambiguation). This article is about the commercial brewing of beer. For making tea, see Steeping. For homebrewing, see Homebrewing. A 16th century brewery Brewing is the production of beer… …
25Cellulosic ethanol — also know by the name Ceetol, is a biofuel produced from wood, grasses, or the non edible parts of plants. [ One Hundred Tenth Congress of the United States of America. [http://frwebgate.access.gpo.gov/cgi bin/getdoc.cgi?dbname=110 cong… …
26Yeast — of the species Saccharomyces cerevisiae Scientific classification Domain …
27bacteria — 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 …
28beer — /bear/, n. 1. an alcoholic beverage made by brewing and fermentation from cereals, usually malted barley, and flavored with hops and the like for a slightly bitter taste. 2. any of various beverages, whether alcoholic or not, made from roots,… …
29Beer — /bear/, n. Thomas, 1889 1940, U.S. author. * * * I Alcoholic beverage made usually from malted barley, flavoured with hops, and brewed by slow fermentation. Known from ancient times, beer was especially common in northern climates not conducive… …
30Acetic acid — Acetic redirects here. It is not to be confused with Ascetic. Acetic acid …
