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vegetable pickle [2] Acetobacter malorum: bacterium: vinegar [2] Acetobacter orientalis: bacterium: vegetable pickle [2] Acetobacter pasteurianus: bacterium: chocolate [1] [2] Acetobacter pasteurianus: bacterium: vinegar [2] Acetobacter pomorum: bacterium: vinegar [2] Acetobacter syzygii: bacterium: chocolate [2] Acetobacter syzygii: bacterium ...
Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period (around 10 000 years BC) [1] fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch).
A Philippine condiment made of partially or completely fermented fish or shrimp and salt. [2] The fermentation process also results in fish sauce (known as patis). [3] Dayok: Philippines: A type of fish sauce originating from the Visayas and Mindanao islands of the Philippines made from fermented yellowfin tuna entrails. Fish sauce: East and ...
4. Add a Touch of Acidity. Acidity can help balance the natural sweetness of vegetables to bring out more flavor. After cooking, finish the vegetables with a light sprinkle of vinegar, such as ...
Grapes being trodden to extract the juice and made into wine in storage jars. Tomb of Nakht, 18th dynasty, Thebes, Ancient Egypt. Sourdough starter. In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction.
Cucumbers, spices, herbs, and slices of bread are put in a glass jar with salt water and kept in direct sunlight for a few days. The yeast from the bread, along with other pickling agents and spices fermented under the hot sun, give the cucumbers a unique flavor, texture, and slight carbonation.
Breadcrumbs, also known as breading, consist of crumbled bread of varying dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.
A fermentation starter (called simply starter within the corresponding context, sometimes called a mother [1]) is a preparation to assist the beginning of the fermentation process in preparation of various foods and alcoholic drinks. Food groups where they are used include breads, especially sourdough bread, and cheese.