-
Samuel Morey, an
American inventor, was the
first to
produce ethanol by
fermenting corn in 1826. However, it was not
until the
California Gold Rush in the...
- Non-
fermenters (also non-
fermenting bacteria) are a
taxonomically heterogeneous group of
bacteria of the
phylum Pseudomonadota that
cannot catabolize...
- refrigeration,
canning and
other modern preservation techniques became available,
fermenting was an
important preservation method. Fish
rapidly spoils, or goes rotten...
- as "top-cropping" (or "top-
fermenting") and "bottom-cropping" (or "bottom-
fermenting"); the
yeasts classed as top-
fermenting are
generally used in warm...
- products, or
cultured milk products, are
dairy foods that have been made by
fermenting milk with
lactic acid
bacteria such as Lactobacillus, Lactococcus, and...
- A
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 ferment...
-
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...
- the
Zagros Mountains in Iran.
There is
strong evidence that
people were
fermenting alcoholic drinks in
Babylon ca. 3000 BC,
ancient Egypt ca. 3150 BC, pre-Hispanic...
- This is a list of
fermented foods,
which are
foods produced or
preserved by the
action of microorganisms. In this context,
fermentation typically refers...
- curing,
fermenting, or smoking, as "carcinogenic to humans".
Fermentation in food
processing Campbell-Platt,
Geoffrey (2013-04-17).
Fermented Meats. Springer...
