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Fermented fruit juice (FFJ) uses the juice of locally-grown fruits with relatively high sugar content, such as banana, papaya, mango, grape, melon, or apple. FFJ from grapes and/or citrus should be used only on crops of grapes or citrus, respectively.
Tibicos water crystals made with Muscovado. This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms.In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut.
Julmust (Swedish: jul "Christmas" and must English: 'must' "not-yet-fermented fruit juice") is a soft drink that is mainly consumed in Sweden around Christmas. During Easter, the name is påskmust (from påsk, "Easter"). During the rest of the year, it is sometimes sold under the name must.
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.
Nata de coco, also marketed as coconut gel, is a chewy, translucent, jelly-like food produced by the fermentation of coconut water, [1] which gels through the production of microbial cellulose by Komagataeibacter xylinus.
Sharbat (Persian: شربت, pronounced [ʃæɾˈbæt]; also transliterated as shorbot, šerbet or sherbet) is a drink prepared from fruit or flower petals. [1] It is a sweet cordial, and usually served chilled. It can be served in concentrated form and eaten with a spoon or diluted with water to create the drink.
Fermented water kefir with grains on the bottom and a floating piece of grapefruit peel Tibicos grains average 5 mm (1 ⁄ 4 in) in dimension.. Tibicos, or water kefir, is a traditional fermented drink made with water and water kefir grains held in a polysaccharide biofilm matrix created by the bacteria.
The name of the fruit is a Persian loanword [11] meaning turnip. It is either called turnip juice, turnip water, [12] shalgam juice, [13] or shalgam water. [14] The French traveler, naturalist and writer Pierre Belon described its production method in the 16th century. [15] Şalgam is produced by lactic acid fermentation.