Fermentation (food)/Related Articles

See also changes related to Fermentation (food), or pages that link to Fermentation (food) or to this page or whose text contains "Fermentation (food)".

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Subtopics

• Acetic acid [r]: An organic acid, CH₃CO₂H, responsible for vinegar's tart taste and distinctive odor. ^[e]
• Alcohol (drug) [r]: Depressant drug which produces intoxication and euphoria. ^[e]
• Alcohol [r]: A chemical compound that contains a hydroxy group (OH). ^[e]
• Industrial fermentation [r]: Add brief definition or description
• Fermentation lock [r]: Add brief definition or description

Other related topics

• Bread [r]: A kind of food made from heated dough. ^[e]
• Enzyme [r]: A protein that catalyzes (i.e. accelerate) chemical reactions. ^[e]

Bot-suggested topics

Auto-populated based on Special:WhatLinksHere/Fermentation (food). Needs checking by a human.

• Amino acid [r]: Biochemical with an amino group, a carboxyl group, a hydrogen atom, and a side chain bonded to a central carbon. ^[e]
• Bacteria [r]: A major group of single-celled microorganisms. ^[e]
• Fermentation (biochemistry) [r]: The process of deriving energy from the oxidation of organic compounds, such as carbohydrates, using an endogenous electron acceptor, which is usually an organic compound. ^[e]
• Fungus [r]: A eukaryotic organism, classified into the kingdom Fungi, that is heterotrophic and digest their food externally, and may be a yeast, mold, or mushroom. ^[e]
• Germ theory of disease [r]: A theory that proposes that microorganisms are the cause of many diseases. ^[e]
• Probiotics [r]: Live microbial dietary supplements which beneficially affect the host animal's intestinal microbial balance. ^[e]
• Wheat [r]: Grass crop grown worldwide and used in making flour and fermentation for alcohol production. ^[e]