-
Hackmann TJ,
Zhang B (September 2023). "The
phenotype and
genotype of
fermentative prokaryotes".
Science Advances. 9 (39): eadg8687. Bibcode:2023SciA.....
-
Fermentative hydrogen production is the
fermentative conversion of
organic substrates to H2.
Hydrogen produced in this
manner is
often called biohydrogen...
- This is a list of
fermented foods,
which are
foods produced or
preserved by the
action of microorganisms. In this context,
fermentation typically refers...
- (commonly
cereal grains, the most po****r of
which is barley) in
water and
fermenting the
resulting sweet liquid with yeast. It may be done in a
brewery by...
-
gives us an
enhanced ability to
break down ethanol.
Other widely consumed fermented foods include vinegar, olives, and cheese. More
localized foods prepared...
-
Fermented fish is a
traditional preservation of fish.
Before refrigeration,
canning and
other modern preservation techniques became available, fermenting...
- Non-
fermenters (also non-
fermenting bacteria) are a
taxonomically heterogeneous group of
bacteria of the
phylum Pseudomonadota that
cannot catabolize...
- (pronounced [ˈsʉ̂ːˌʂʈrœmːɪŋ];
Swedish for 'sour herring') is
lightly salted,
fermented Baltic Sea
herring traditional to
Swedish cuisine since at
least the 16th...
-
Fermented tea (also
known as post-
fermented tea or dark tea) is a
class of tea that has
undergone microbial fermentation, from
several months to many...
-
Fermented meat is an
important preservation process which has
evolved for meat but is
rarely used alone.: 39 : 3 A
particularly common form of fermented...
