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The 93 pages that link to Fermentation, each with the reason it gives.

• Food preservationRelated: Fermentation can create acids or alcohol that inhibit unwanted microbes.

• PasteurizationRelated: Pasteur studied fermentation and identified unwanted microbes that heating could control.

• Louis PasteurNarrower topic: Pasteur showed that distinct microorganisms drive distinct kinds of fermentation.

• Food processingRelated: Controlled microbial activity preserves foods and creates characteristic flavors and textures.

• PicklingNarrower topic: Fermentation is broader than pickling and can preserve food without producing an acidic pickle.

• Food spoilageCompared with: Like spoilage, fermentation changes food through microbial activity, but it can be controlled and desirable.

• BiofuelRelated: Yeast fermentation converts plant sugars into bioethanol.

• SourdoughNarrower topic: It is the broader process behind sourdough’s leavening and flavor development.

• UmamiRelated: Fermentation can release free glutamate in foods such as soy sauce and aged cheese.

• VinegarNarrower topic: Vinegar production depends on microbial transformations of alcohol.

• BiotechnologyNarrower topic: Human use of fermentation is an ancient form of biotechnology based on living organisms.

• Curing (food preservation)Related: Fermentation can accompany curing and add another barrier to spoilage.

• CarbonationCompared with: Fermentation can generate carbon dioxide, but it is a production process rather than the dissolved-gas condition.

• Fish sauceNarrower topic: Fish sauce is one form of food fermentation, shaped by salt and long aging.

• BriningRelated: In fermented foods, salt brines help select conditions that favor desired microbes.

• CucumberRelated: Lactic acid fermentation preserves cucumbers and gives some pickles their characteristic tang.

• Vegetarian cuisineRelated: Fermented foods contribute tang, aroma, and savoriness to vegetarian meals.

• CookingCompared with: It transforms food through microbial activity rather than heat alone.

• TempehNarrower topic: Tempeh is one food produced through microbial fermentation.

• NixtamalizationCompared with: Fermentation is a distinct food transformation; nixtamalization relies on alkaline cooking rather than microbes.

• OligosaccharideRelated: Gut microbes ferment oligosaccharides that reach the colon intact.

• Sichuan cuisineNarrower topic: Fermentation produces the depth in bean pastes and preserved vegetables used in the cuisine.

• Food dehydrationCompared with: Fermentation preserves through microbial and chemical changes rather than chiefly through water removal.

• Vietnamese cuisineNarrower topic: Fermentation produces foundational seasonings such as fish sauce and shrimp paste.

• Alcohol by volumeRelated: Fermentation produces the ethanol whose volume contributes to a beverage’s ABV.

• Ethyl acetateNarrower topic: Microbial activity can generate ethyl acetate in fermented foods and drinks.

• Hot sauceRelated: Microbial fermentation develops distinctive acidity and flavor in some chili sauces.

• CondimentNarrower topic: Fermentation created durable, distinctive condiments such as soy sauce and fish sauce.

• SilageNarrower topic: Silage preservation is a particular use of microbial fermentation.

• Vegetable (food)Related: Fermentation preserves vegetables and creates foods such as sauerkraut and kimchi.

• ErythritolRelated: Commercial erythritol is commonly produced by fermenting sugars with microorganisms.

• Food chemistryNarrower topic: Microbial chemistry transforms ingredients and creates characteristic foods, flavors, and preservation effects.

• Fortified wineNarrower topic: Fortification can interrupt this process before all grape sugar is consumed.

• Metabolic engineeringNarrower topic: Fermentation is a production process; metabolic engineering changes the organism performing it.

• BrandyNarrower topic: Fermentation produces the alcohol-bearing liquid that brandy distillation begins with.

• Carbonated waterCompared with: Fermentation can create bubbles in drinks, whereas carbonated water usually receives gas directly.

• Frozen foodCompared with: It preserves food through biological transformation rather than low temperature alone.

• KatsuobushiNarrower topic: Mold maturation is one stage in making the most fully developed katsuobushi.

• SambalRelated: Fermented ingredients such as terasi contribute pungent, savory notes to some sambals.

• Succinic acidNarrower topic: Fermentation offers an alternative to historical extraction and petrochemical synthesis.

• Worcestershire sauceNarrower topic: Microbial activity develops the sauce’s flavor during its traditional production.

• Continuous stirred-tank reactorNarrower topic: Stirred tanks provide controlled conditions for continuous or fed microbial production.

• Hunan cuisineNarrower topic: Fermented vegetables and beans contribute sourness and savory depth to Hunan dishes.

• SemisynthesisRelated: Fermentation supplies compounds that can be isolated and chemically modified.

• Southeast Asian cuisineNarrower topic: Fermented fish, soy, and vegetables preserve food and build distinctive savory flavors.

• Tea oxidationCompared with: Tea oxidation is often called fermentation, but black tea manufacture is not microbial fermentation.

• Batch reactorRelated: Many fermentations charge a vessel, cultivate organisms, then harvest the batch.

• Bioprocess engineeringRelated: Industrial fermentation is a central way to grow cells and make products at scale.

• Chili sauceRelated: Fermenting peppers creates acidity and develops flavors in some chili sauces.

• GochujangNarrower topic: Microbial activity develops gochujang’s complex aroma and flavor over time.