Found 71 results.
Meat preserved with cultured bacteria
tea fermented using a symbiosis of bacteria and yeast
food produced by bacterial fermentation of milk
Style of bacteria-risen bread
cabbage that has been fermented by various lactic acid bacteria
chemical compound from plants, fungi, bacteria
dairy product produced by fermenting a regular cream with certain kinds of lactic acid bacteria
Symbiotic culture of bacteria and yeast, formed during fermentation
Rugbrødda
Danish style rye bread
Viilifi
Fermented Finnish Milk Product
Bacterial product with crucial role in yogurt, cheese, pickles, and sourdough
Fermented drink, typical home brewed
Fresh acid-set cheese, popular in Central and Eastern Europe
Style of beer from Blegium
Rice modified by culturing with bacteria or mold
Cheese made from skim milk, lactic bacteria and rennet
Alternative/supplement to hand washing. Destroys microorganisms/prevents transmission of pathogens.
Scottish cheese
Naemlao
food
type of Swiss cheese
Fruit processed to increase its longevity
vinegar made from cider or apple must
variety of lettuce
indigestible portion of food derived from plants
yellow or white, creamy or solid food made from the pressed curds of milk
food preservation with salt
Mixture of microorganisms used to initiate fermentation
Kingdom of organisms including mushrooms and yeasts
Non-dairy yogurt alternative
substance exerted in the groin or armpits to lessen the smell of body odour
Acidic seasoning liquid made by fermentation
Bacterial culture used in rice fermentation
Preservation of food with dry salt
Vinegar made from malted barley
traditional Quechua potato dish
Fish preserved by drying, as a staple of Philippine cuisine
Daingfil
Fish preserved by drying, as a staple of Philippine cuisine
Process in which foods are treated with mild heat in order to eliminate pathogens and extend shelf life
powder which is made by grinding cereal grains
Preservation either by anaerobic fermentation in brine or immersion in vinegar
class of naturally occurring chemical compounds
Marine invertebrates, used as food in Asia
unsalted fish preserved by drying in cold air and wind
Traditional soft cheese of Apulia, Italy
method of food preservation in which food is dried
large body of saline water
Lean, dried meat preparation
Basic taste
Fermented foods made from ground beans
legum
Style of naturally fermented beer from Belgium
Sour wheat beer
German beer type
Carbonated beverage flavored with ginger
Sweetened probiotic milk beverage
Cheeses made by milk coagulation and whey separation, with minimal aging
Blue cheese or bleu cheese is cheese made with cultures of the mold Penicillium, giving it spots or veins of the mold throughout the cheese, which can vary in color through various shades of blue and green.
types of cheese
Butter made with cultured cream
animal flesh eaten as food
live microorganisms intended to provide health benefits when consumed, generally by improving or restoring the gut flora
process of preserving, by either anaerobic fermentation in brine or immersion in vinegar
Chemical compound giving a proton or accepting an electron pair
food additive and thickener
Vaporization of liquid by heat
Macronutrient, representing sugars, starches, and fiber
Enzyme used to convert starch to sugar
Jiuniangzh-ro
Chinese rice pudding dish
Chemical used as preservative and curing agent
Sharp, clear, intense vinegar derived from distilled alcohol
Cheese-making technique in which cultures are applied to the rind