- Non-
fermenters (also non-
fermenting bacteria) are a
taxonomically heterogeneous group of
bacteria of the
phylum Pseudomonadota that
cannot catabolize...
- Bacteria, Archaea, and Eukarya. The
discovery of new end
products and new
fermentative organisms suggests that
fermentation is more
diverse than what has been...
- (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...
- This is a list of
fermented foods,
which are
foods produced or
preserved by the
action of microorganisms. In this context,
fermentation typically refers...
- A pre-
ferment (also
known as
bread starter) is a
fermentation starter used in indirect
methods of
bread making. It may also be
called mother dough. A...
-
gives us an
enhanced ability to
break down ethanol.
Other widely consumed fermented foods include vinegar, olives, and cheese. More
localized foods prepared...
- been identified:
Saccharomyces cerevisiae (top-
fermenting yeast) and S. pastori**** (bottom-
fermenting yeast). S. cerevisiae has been sold commercially...
- (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 fish is a
traditional preservation of fish.
Before refrigeration,
canning and
other modern preservation techniques became available, fermenting...
