Fermentation in food processing

In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy.

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Source: Wikipedia · Image: Wikimedia Commons · Public domain

DRYHARVEST

Dry it, keep it — jerky, dried fruit, and the craft of food dehydrating.

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