- most rare in Actinomycetota,
according to
phylogenetic analysis. The
fermenting microbes are most
frequently found in host-****ociated habitats, such as...
- as "top-cropping" (or "top-
fermenting") and "bottom-cropping" (or "bottom-
fermenting"); the
yeasts classed as top-
fermenting are
generally used in warm...
- Non-
fermenters (also non-
fermenting bacteria) are a
taxonomically heterogeneous group of
bacteria of the
phylum Pseudomonadota that
cannot catabolize...
- of the
Fermenting Dregs through the
spring of 2012, on
September the 1st of the same year, she
officially announced that M**** of the
Fermenting Dregs would...
- been identified:
Saccharomyces cerevisiae (top-
fermenting yeast) and S. pastori**** (bottom-
fermenting yeast). S. cerevisiae has been sold commercially...
- This is a list of
fermented foods,
which are
foods produced or
preserved by the
action of microorganisms. In this context,
fermentation typically refers...
- times,
humans have
exploited the
fermentation process. They
likely began fermenting foods unintentionally. To
store excess foods,
humans placed the items...
- (particularly when low in
alcohol content), is an
alcoholic beverage made by
fermenting honey mixed with water, and
sometimes with
added ingredients such as fruits...
- curing,
fermenting, or smoking, as "carcinogenic to humans".
Fermentation in food
processing Campbell-Platt,
Geoffrey (2013-04-17).
Fermented Meats. Springer...
- 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...
