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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.

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

• BiofuelRelated: Yeast fermentation converts plant sugars into bioethanol.

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

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

• 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.

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

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

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

• 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.

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

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

• 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.

• Polylactic acidRelated: Industrial lactic acid is commonly produced by fermenting carbohydrate feedstocks.

• WhiskyRelated: Yeast creates the alcoholic wash and flavor compounds that distillation concentrates.

• BanchanRelated: Fermentation creates the acidity, depth, and preservation characteristic of many banchan.

• Dairy productRelated: Bacteria ferment milk sugars to make cultured dairy foods.

• Vladimir PrelogRelated: Prelog’s early research in Zagreb included organic compounds produced by fermentation.

• Dark chocolateRelated: It prepares cocoa beans for the flavor complexity characteristic of finished chocolate.

• Fish as foodRelated: Controlled fermentation preserves fish and produces characteristic flavors.

• Culinary artsRelated: Fermentation develops flavor and texture in foods such as bread, cheese, and pickles.

• History of foodRelated: Fermentation preserved foods and produced distinctive flavors before modern refrigeration.

• SugarRelated: Microorganisms use sugars to make bread rise and produce alcoholic drinks.

• Methyl acetateRelated: Fermentation pathways can contribute to ester formation in foods and plant products.

• Salted fishRelated: Some salted fish products develop flavor through controlled microbial or enzymatic activity.

• History of biochemistryRelated: Studies of fermentation helped establish that living processes could be investigated chemically.

• Meat alternativeRelated: Fermentation can produce fungal biomass or improve the flavor and texture of plant-based foods.

• African cuisineRelated: Fermentation turns grains, roots, and milk into staples such as injera batter and ogi.

• Chili sauce and pasteRelated: Some chili pastes ferment, developing acidity and savory complexity.

• Cured fishRelated: Controlled microbial activity can acidify fish and produce distinctive preserved foods.

• Fish productsRelated: Fermentation produces distinctive fish foods through microbial activity and biochemical change.

• Glutamate flavoringRelated: Modern MSG production commonly uses microbial fermentation of carbohydrate feedstocks.

• Human foodRelated: People have long used fermentation to create distinctive foods and preserve them.

• Isatis tinctoriaRelated: Traditional woad processing used fermentation to release dye-forming compounds from leaves.

• Jan Baptist van HelmontRelated: His studies treated fermentation as a chemical transformation that produced an identifiable gas.

• Sweet soy sauceRelated: Fermentation develops the savory soy base beneath the sauce’s added sweetness.

• Tabasco pepperRelated: Fermenting crushed peppers develops the flavor of traditional Tabasco sauce.