Fermentation: Difference between revisions
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An anaerobic process by which molecules, such as sugars, are broken down primarily via microorganisms such as [[bacteria]] and [[fungi|fungi.]] | An anaerobic process by which molecules, such as sugars, are broken down primarily via microorganisms such as [[bacteria]] and [[fungi|fungi.]] | ||
== Common fermented products == | |||
* Beer | |||
* Wine | |||
* Mead | |||
* Sake (rice wine) | |||
* Miso | |||
* Soy sauce | |||
* Kombucha | |||
* Vinegar | |||
* Natto | |||
== References == | == References == | ||
<ref>The Editors of Encyclopaedia Britannica. "fermentation". Encyclopedia Britannica, 27 Mar. 2025, <nowiki>https://www.britannica.com/science/fermentation</nowiki>. Accessed 5 May 2025.</ref> | <ref>The Editors of Encyclopaedia Britannica. "fermentation". Encyclopedia Britannica, 27 Mar. 2025, <nowiki>https://www.britannica.com/science/fermentation</nowiki>. Accessed 5 May 2025.</ref> | ||
Revision as of 03:46, 6 May 2025
An anaerobic process by which molecules, such as sugars, are broken down primarily via microorganisms such as bacteria and fungi.
Common fermented products
- Beer
- Wine
- Mead
- Sake (rice wine)
- Miso
- Soy sauce
- Kombucha
- Vinegar
- Natto
References
- ↑ The Editors of Encyclopaedia Britannica. "fermentation". Encyclopedia Britannica, 27 Mar. 2025, https://www.britannica.com/science/fermentation. Accessed 5 May 2025.