Fermentation: Difference between revisions
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== Common fermented products == | == Common fermented products == | ||
* Beer | * [[Beer]] | ||
* Wine | * [[Wine]] | ||
* Mead | * [[Mead]] | ||
* Sake (rice wine) | * [[Sake]] (rice wine) | ||
* Miso | * Miso | ||
* Soy sauce | * Soy sauce | ||
* Kombucha | * Kombucha | ||
* Vinegar | * [[Vinegar]] | ||
* Natto | * 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 04:03, 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
References
- ↑ The Editors of Encyclopaedia Britannica. "fermentation". Encyclopedia Britannica, 27 Mar. 2025, https://www.britannica.com/science/fermentation. Accessed 5 May 2025.