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- Agri and Aquaculture
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Journal Highlights
- Acetic Acid Fermentation
- Advancements in fermentation
- Alcoholic Fermentation
- Anaerobic Fermentation
- Applications of Enzymes
- Batch culture
- Culture medium
- Enzyme Production
- Ethanol Fermentation
- Fermentation Biology
- Fermentation Process
- Fermentation Products
- Fermentation Techniques
- Fermentation in Biotechnology
- Fermentation of Glucose
- Fermentation of Milk
- Fermented Dairy Products
- Fermented Fish
- Fermented Foods
- Industrial Applications of Microbes
- Industrial Use of Enzymes
- Industrial fermentation
- Lactic Acid Fermentation
- Saccharomyces
- Solid state fermentation
- Strain development
- Submerged fermentation
- Types of Fermentation
- Wine Fermentation
- Yeast Fermentation
Yeast Fermentation
Yeasts area unit being microorganisms classified within the Fungi, with 1,500 species presently delineated (estimated to be a hundred and twenty fifth of all delineated plant life species). Yeasts area unit animate thing, though some species with yeast forms could become cellular through the formation of strings of connected budding cells called pseudohyphae, or false hyphae, as seen in most molds. Yeast size will vary greatly counting on the species, usually mensuration 3–4 µm in diameter, though some yeasts will reach over forty µm. Most yeasts reproduce asexually by cell division, and lots of do thus by associate uneven division method referred to as budding.
Related Journals of Yeast Fermentation
Fermentation Technology, Journal of Advanced Chemical Engineering, Research & Reviews: Journal of Microbiology and Biotechnology, Chemical Sciences Journal, Journal of Molecular and Genetic Medicine, Yeast, FEMS Yeast Research, Microbial Biotechnology