- pre-
ferments have
declined in po****rity as
direct additions of
yeast in
bread recipes have
streamlined the
process on a
commercial level, pre-
ferments of...
- The "unorganized
ferments"
behaved just like the
organized ones. From that time on, the term
enzyme came to be
applied to all
ferments. It was then understood...
- Non-
fermenters (also non-
fermenting bacteria) are a
taxonomically heterogeneous group of
bacteria of the
phylum Pseudomonadota that
cannot catabolize...
- pastori****,
known as
lager yeast;
Brettanomyces ferments lambics, and
Torulaspora delbrueckii ferments Bavarian weissbier.
Before the role of
yeast in...
-
fermentation was
catalyzed by a
vital force,
called "
ferments",
within the
yeast cells. The "
ferments" were
thought to
function only
within living organisms...
- This is a list of
fermented foods,
which are
foods produced or
preserved by the
action of microorganisms. In this context,
fermentation typically refers...
-
Fermented fish is a
traditional preservation of fish.
Before refrigeration,
canning and
other modern preservation techniques became available, fermenting...
- (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...
-
yeast is expired. In the solution,
active yeast will foam and
bubble as it
ferments the
sugar into
ethanol and
carbon dioxide. Some
recipes refer to this as...
