Category:Fermentation: Difference between revisions
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For food preperation or preserving two types of fermentation are most common. | For food preperation or preserving two types of fermentation are most common. | ||
* [[:Category: | * [[:Category:AlcoholicFermentation|Alcoholic Fermentation]] | ||
* [[:Category: | * [[:Category:LacticAcidFermentation|Lactic Acid Fermentation]] | ||
Latest revision as of 17:09, 23 February 2014
"Fermentation is a metabolic process that converts sugar to acids, gases and/or alcohol. It occurs in yeast and bacteria..." wikipedia
"Fermentation has been used by humans for the production of food and beverages since the Neolithic age. For example, fermentation is employed for preservation in a process that produces lactic acid as found in such sour foods as pickled cucumbers, kimchi and yogurt (see fermentation in food processing), as well as for producing alcoholic beverages such as wine (see fermentation in winemaking) and beer" wikipedia
For food preperation or preserving two types of fermentation are most common.
Subcategories
This category has the following 2 subcategories, out of 2 total.