-
Acetic acid /əˈsiːtɪk/,
systematically named ethanoic acid /ˌɛθəˈnoʊɪk/, is an acidic,
colourless liquid and
organic compound with the
chemical formula...
-
lactic acid, such as in sauer**** and yogurt.
Other widely consumed fermented foods include vinegar, olives, and cheese. More
localised foods prepared...
-
lactic acid
bacteria to the fish to be
fermented. This
produces active antimicrobials such as
lactic and
acetic acid,
hydrogen peroxide, and
peptide bacteriocins...
- This is a list of
fermented foods,
which are
foods produced or
preserved by the
action of microorganisms. In this context,
fermentation typically refers...
- (pronounced [ˈsʉ̂ːˌʂʈrœmːɪŋ];
Swedish for 'sour herring') is
lightly salted,
fermented Baltic Sea
herring traditional to
Swedish cuisine since at
least the 16th...
- the
acetic acid
bacteria Komagataeibacter xylinus (formerly
Gluconacetobacter xylinus),
which ferments alcohols produced by the
yeasts into
acetic and...
- of
acetic acid and
trace compounds that may
include flavorings.
Vinegar typically contains from 5% to 18%
acetic acid by volume. Usually, the
acetic acid...
- An
acetate is a salt
formed by the
combination of
acetic acid with a base (e.g. alkaline, earthy, metallic,
nonmetallic or
radical base). "Acetate" also...
- most
common are
glucose and
other sugars. When an
organic compound is
fermented, it is
broken down to a
simpler molecule and
releases electrons. The electrons...
-
develops on
fermenting alcoholic liquids during the
process that
turns alcohol into
acetic acid with the help of
oxygen from the air and
acetic acid bacteria...
