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I have just modified 2 external links on Fermentation. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
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I also removed the ad for BioTork - natural selection of yeasts especially for wine is centuries old - not a modern invention.
Other approaches to advancing the fermentation industry has been done by companies such as BioTork, a biotechnology company that naturally evolves microorganisms to improve fermentation processes. This approach differs from the more popular genetic modification, which has become the current industry standard. — Preceding unsigned comment added by 198.103.184.76 (talk) 19:50, 5 March 2018 (UTC)[reply]
Problems with opening paragraph. What kind of fermentation is this article about?
The opening paragraph seems to be strictly defining fermentation in terms of the biochemical definition of anaerobic fermentation. However, this is contradicted by the fist subsection, which includes both anaerobic and aerobic fermentation, and the broader definitions of fermentation in food processing where fermentation is any process involving microorganisms which transforms a foodstuff in a desirable way. I propose that the opening paragraph be re-written to better reflect the multiple definitions of the word "fermentation." Thoughts?
it would be great if you could provide a balanced introduction to this topic, because the term is widely used and many readers are seeking a general understanding. The catch to some extent, is that fermentation may have some very specialized meanings that, if pushed, are not net helpful. Thanking you in advance.--Smokefoot (talk) 00:03, 27 October 2018 (UTC)[reply]
This article was the subject of a Wiki Education Foundation-supported course assignment, between 5 January 2022 and 4 April 2022. Further details are available on the course page. Student editor(s): Jakh8640 (article contribs).
Wiki Education assignment: The Microbiology of College Life
This article was the subject of a Wiki Education Foundation-supported course assignment, between 23 January 2023 and 12 May 2023. Further details are available on the course page. Student editor(s): AVV26CU (article contribs).
In the final sentence of the first paragraph of the Post 1930s section it says: "In this essay, we will explore the key developments in fermentation technology since the 1930s and the impact they have had on the global market for fermented products."
level-4 vital article is rated C-class on Wikipedia's content assessment scale.
This article was the subject of a Wiki Education Foundation-supported course assignment, between 5 January 2022 and 4 April 2022. Further details are available on the course page. Student editor(s): Jakh8640 (article contribs).
