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

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

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

• 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.

• Food scienceBroader topic: It preserves foods and develops distinctive flavors and textures.

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

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

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

• 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.

• 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.

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

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

• Food technologyBroader topic: Food makers use microbial activity to develop flavor, texture, and keeping quality.

• 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.

• Grape juiceCompared with: Preventing fermentation distinguishes juice from wine and other fermented grape drinks.

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

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

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

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

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

• 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.

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

• Potassium benzoateCompared with: Fermentation uses controlled microbial activity, whereas benzoate inhibits it.

• 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.

• History of biotechnologyBroader topic: Brewing and food preservation are among biotechnology’s oldest documented practices.

• 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.

• PostharvestCompared with: It preserves food through controlled microbial activity rather than simply suppressing it.

• 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.

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