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5 days ago · Lactobacillus, (genus Lactobacillus), any of a group of rod-shaped, gram-positive, non-spore-forming bacteria of the family Lactobacillaceae. Similar to other genera in the family, Lactobacillus are characterized by their ability to produce lactic acid as a by-product of glucose metabolism.
- The Editors of Encyclopaedia Britannica
2 days ago · The fermentation was performed in four different formats: 2 mL samples in 20 mL headspace vials for volatile organic compound (VOC) analysis, 0.2 mL samples in a microtiter plate (MTP) for Raffinose Family Oligosaccharides (RFO) analysis, 1 mL samples in 1 mL 96-well MTP for texture measurements using the high-throughput (HTP) compression test ...
5 days ago · These classic dill pickles get their characteristic tangy flavor through good old-fashioned lacto-fermentation. Simply make a saltwater brine, submerge the cucumbers in it with herbs and spices, then let the wonderful world of friendly microbes take over.
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- Snacks, Ingredient
5 days ago · Fermenting fish is a traditional method of preserving fish that has been practiced for centuries in various cultures around the world. It involves the use of salt and beneficial bacteria to transform the fish into a tangy, flavorful delicacy.
2 days ago · Fermentation is an easy way to preserve vegetables, spice up your dishes and add good-for-your-gut bacteria to your diet. Chef Erica Wides shares three recipes you can try at home.
- 7 min
2 days ago · Manihot esculenta, commonly called cassava, manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes.
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2 days ago · E. coli can live on a wide variety of substrates and uses mixed acid fermentation in anaerobic conditions, producing lactate, succinate, ethanol, acetate, and carbon dioxide.
