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

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

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

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

• 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.

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

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

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

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

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

• 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.

• 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.

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

• 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.

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

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

• InjeraNarrower topic: It transforms injera batter before baking, developing acidity and leavening.

• KojiNarrower topic: Koji supplies enzymes that initiate or support many food fermentations.

• KefirNarrower topic: Kefir is one distinctive outcome of food fermentation by a mixed culture.

• BliniNarrower topic: It describes the process that makes yeasted blini batter rise and develop flavor.

• MirinNarrower topic: Mirin develops its flavor as rice sugars and alcohol mature together.

• Propionic acidNarrower topic: Propionic acid can arise when microbes ferment lactate and other substrates.

• VodkaNarrower topic: Yeast fermentation produces the alcohol that distillation concentrates into vodka.

• DihydroxyacetoneNarrower topic: Microbial oxidation provides an established production route for dihydroxyacetone.

• KvassNarrower topic: Kvass is made by fermenting grain-derived sugars.

• Miso soupNarrower topic: Microbial fermentation develops the complex flavor of miso before it enters the soup.

• History of alcoholic beveragesNarrower topic: Yeast fermentation is the shared biological basis of beer, wine, and many other alcoholic drinks.

• OladyiNarrower topic: Leavened oladyi batter relies on gas-producing activity or reactions before cooking.

• ZhajiangmianNarrower topic: Microbial fermentation creates the paste's deep, savory flavors.