- 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...
-
Though ferments have
declined in po****rity as
direct additions of
yeast in
bread recipes have
streamlined the
process on a
commercial level,
ferments of...
-
Fermented fish is a
traditional preservation of fish.
Before refrigeration,
canning and
other modern preservation techniques became available, fermenting...
- pastori****,
known as
lager yeast;
Brettanomyces ferments lambics, and
Torulaspora delbrueckii ferments Bavarian weissbier.
Before the role of
yeast in...
- Non-
fermenters (also non-
fermenting bacteria) are a
taxonomically heterogeneous group of
bacteria of the
phylum Pseudomonadota that
cannot catabolize...
-
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...
-
ammonia (like some
cheeses or
overripe tempeh),
which gets
stronger as it
ferments longer. A., M. (30
March 2010). "Not the natto!".
Asian Food. The Economist...
-
Fermented sausage, or dry sausage, is a type of
sausage that is
created by
salting chopped or
ground meat to
remove moisture,
while allowing beneficial...
-
Fermented milk
products or
fermented dairy products, also
known as
cultured dairy foods,
cultured dairy products, or
cultured milk products, are dairy...
