- Non-
fermenters (also non-
fermenting bacteria) are a
taxonomically heterogeneous group of
bacteria of the
phylum Pseudomonadota that
cannot catabolize...
-
their needs.
Hindgut fermenters are able to
extract more
nutrition out of
small quantities of feed. The
large hindgut fermenters are bulk feeders: they...
-
nearly as well as
ruminants are
called hindgut fermenters,
while ruminants are
called foregut fermenters.
These are
subdivided into two
groups based on...
-
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...
-
Fermented milk
products or
fermented dairy products, also
known as
cultured dairy foods,
cultured dairy products, or
cultured milk products, are dairy...
- 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...
- This is a list of
fermented foods,
which are
foods produced or
preserved by the
action of microorganisms. In this context,
fermentation typically refers...
- (commonly
cereal grains, the most po****r of
which is barley) in
water and
fermenting the
resulting sweet liquid with yeast. It may be done in a
brewery by...
