Category:Fermented foods

From Biocrawler, the free encyclopedia.

Fermented foods are foods produced or preserved by the action of microorganisms. In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes include the making of yogurt. The science of fermentation is known as zymology.

Subcategories

There are 5 subcategories to this category.

A

• Alcoholic beverages

B

• Breads

C

• Cheeses
• Chocolate

P

• Pickles

Articles in category "Fermented foods"

There are 41 articles in this category.

A Amazake Ayran B Bagoong Belacan C Calpis Crème fraîche D Douchi F Filmjölk Fish sauce Fruit bottom G Gochujang I Idli K Kefir

K cont. Kombucha Kumis L Lassi M Masala Dosa Miso N Nata de coco Natto P Peuyeum Poi (food) Prahok Pu-erh tea S Shiokara Skyr Sour cream

S cont. Soured milk Soy sauce Stinky tofu Surströmming Sweet noodle sauce T Tempeh Tempoyak Torshi Turnip juice V Vinegar W Worcestershire sauce Y Yakult Yoghurt Yoplait

Wikipedia (http://en.wikipedia.org/wiki/Main_Page) Category:Fermented_foods (http://en.wikipedia.org/wiki/Category:Fermented_foods) version history (http://en.wikipedia.org/w/index.php?title=Category:Fermented_foods&action=history) GNU Free Documentation Lizenz (http://en.wikipedia.org/wiki/Wikipedia:Text_of_the_GNU_Free_Documentation_License) CC-by-sa (http://creativecommons.org/licenses/by-sa/2.5/)

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