- Bacteria, Archaea, and Eukarya. The
discovery of new end
products and new
fermentative organisms suggests that
fermentation is more
diverse than what has been...
- Fish oil is oil
derived from the
tissues of oily fish. Fish
oils contain the omega−3
fatty acids eicosapentaenoic acid (EPA) and
docosahexaenoic acid (DHA)...
- the
soybean (Glycine max). It is one of the most
widely consumed cooking oils and the
second most
consumed vegetable oil. As a
drying oil,
processed soybean...
-
Salami (/səˈlɑːmi/ sə-LAH-mee; sg.: salame) is a
salume consisting of
fermented and air-dried meat,
typically pork. Historically,
salami was po****r among...
- tech
company GOfermentor invented an
automated winemaking device that
ferments in single-use
liners similar to the single-use bioreactor. In winemaking...
- been identified:
Saccharomyces cerevisiae (top-
fermenting yeast) and S. pastori**** (bottom-
fermenting yeast). S. cerevisiae has been sold commercially...
- time, a soft-solid texture. It
crystallizes within 3 to 4 w****s and can
ferment over time if
stored improperly. The low fructose-to-glucose
ratio in monofloral...
-
Fusel alcohols or fuselol, also
sometimes called fusel oils in Europe, are
mixtures of
several higher alcohols (those with more than two carbons, chiefly...
-
where they are harvested;
others say that
boiling the
dried leaves and
fermenting them for a
period of time is best. Germacrene-B
Patchoulol Norpatchoulenol...
-
based on
chili oils from Guizhou.
There are also many
condiments derived from
chili oil, such as
chili oil and
douchi (豆豉,
fermented black soybeans)...
