BIOL 4043

Fermentation

Auburn University at Montgomery · UGRD · Fall 2026

1 section

Catalog description

An in depth at the production of beer, wine and ciders. Topics will also cover the production of lactic acid in fermented foods such as pickles, kombucha, kimchi, and sauerkraut. This course has a required lab.

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Class #auburn_montgomery-0160Fall 2026UGRD- credits

Days & times: No scheduled meeting time
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Instructor: Staff

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