- Non-
fermenters (also non-
fermenting bacteria) are a
taxonomically heterogeneous group of
bacteria of the
phylum Pseudomonadota that
cannot catabolize...
-
Fermented fish is a
traditional preservation of fish.
Before refrigeration,
canning and
other modern preservation techniques became available, fermenting...
-
organic molecule as the
final electron acceptor (most scientific). The word "
ferment" is
derived from the
Latin verb fervere,
which means to boil. It is thought...
-
FODMAPs or
fermentable oligosaccharides, disaccharides, monosaccharides, and
polyols are short-chain
carbohydrates that are
poorly absorbed in the small...
- 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...
-
basic ingredients of beer are
water and a
fermentable starch source such as
malted barley. Most beer is
fermented with a brewer's
yeast and
flavoured with...
-
Fermented milk
products or
fermented dairy products, also
known as
cultured dairy foods,
cultured dairy products, or
cultured milk products, are dairy...
- 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 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 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...
