Andrew Boorde (English physician), 1542 Dyetary of Helth:
"Moderately drunken, it doth acuate and doth quicken a mans wits, it doth comfort the heart, it doth scour the liver; specially, if it be white wine, it doth rejuice all the powers of man, and doth nourish them; it doth ingender good blood, it doth nourish the brain and all the body." ^ BREWING
ASSOCIATIONS
American Brewers Guild
American Homebrewers Association
National Center for Home Food Preservation
SoyInfo Center Willam Shurtleff & Akiko Aoyagi, free soy foods research and histories, "soy from a historical perspective"
Wikipedia
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Category:Cheeses
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Category:Fermented foods
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Category:Fermented dairy products
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Category:Leavening agents
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Category:Yogurts
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List of cheeses
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List of fermented foods
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List of pickled foods
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List of fermented soy products
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Aspergillus oryzae filamentous fungus (mold) ferments soybeans into soy sauce/bean paste, or break down starch into sugars for yeast in beverages like sake
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Bacteria
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Brevibacterium used in Munster, Limburger, Port-du-Salut, Raclette, Livarot, Pont l'Eveque and Nasal cheeses
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Lactobacillales lactic acid bacteria (LAB) order with several strains producing lactic acid & proteinaceous bacteriocins hurdle against spoilage & pathogenic microorganisms
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Lactobacillus used in beer, cheese, cider, cocoa, kefir, kimchi, pickles, sauerkraut, sourdough bread & yogurt; metabolizes sugars into lactic acid, lowering pH/producing sourness
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Beer
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Brewing
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Brining treating with a solution of salt in water to preserve, season, marinate, or prepare food for fermentation
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Cheese
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Brined cheese
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Cider
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Fermentation metabolic process occurring in yeast/bacteria converting sugar to acids/gases/alcohol
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Fermentation in food processing
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Fermented bean paste
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Doenjang Korean fermented soybean paste made from soybeans & brine; byproduct of soup soy sauce production
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Douchi fermented/salted black soybeans
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Mianchi fermented white soybeans
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Miso Japanese seasoning from fermented soybeans/salt/koji (Aspergillus oryzae fungus) & sometimes rice, barley, etc. High protein/rich in vitamins/minerals; feudal Japanese nutritional role
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Tauco Chinese-Indonesian & Malaysian paste from fermented yellow soybeans, flour & salt water
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Fungus
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Aspergillus oryzae Chinese/East Asian (koji) for making soy sauce & fermented bean paste, rice vineagar & to break down starch in rice & potatoes into sugars for yeast to produce alcoholic beverages
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Aspergillus sojae Japanese (koji) for making soy sauce, miso, the mirin & other lacto-fermented condiments like tsukemono
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Kefir fermented milk drink made with kefir grains (yeast/bacterial fermentation starter)
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Gay-Lussac, Joseph Louis discovered chemical structure of the lactic acid molecule with his student, Justus von Liebig
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Ginger beer
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Gundruk high mineral, fermented preparation of the leaves of mustard, radish & cauliflower, which may also contain radish roots
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Jiuqu (qu) a dried fermentation starter composed of molds, yeasts & bacteria grown on a solid medium & used in producing traditional Chinese alcoholic food & drink
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Kashk a range of foods made from drained yogurt or drained sour milk, or from barley broth, bread, or flour, or from cereals mixed in curdled milk
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Kimchi traditional (37 BCE-7 CE) Korean side dish made of salted & fermented vegetables
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Onggi Korean earthenware, microporous structure assists in fermentation
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Kombucha fermented, effervescent sweetened black or green tea using a symbiotic colony of bacteria & yeast (SCOBY)
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Lactic acid
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Lactic acid fermentation
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Lactobacillales spoilage inhibiting, lactic acid producing, bacteria (LAB) found in fermenting plant & milk products
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Leavening agent
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Lye used to cure many foods, e.g., traditional Nordic lutefisk, olives, mandarin oranges, hominy, lye rolls, century eggs, pretzels, bagels, traditional Turkish desserts...
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Nattō soybeans fermented with Bacillus subtilis var. natto
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Olive (traditional fermentation & curing)
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Pasteur, Louis discovered microbial fermentation & pasteurization principles; described fermentation as life without air & lactic acid process apart from known alcohol production
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Pickling preserving by vinegar or anaerobic fermentation; pickling brine produced by salting some foods; antimicrobial herbs/spices as mustard seed, garlic, cinnamon, or cloves may be added
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qu (Jiuqu)
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Rejuvelac liquid drawn from sprouted seeds allowed to ferment in water
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Rennet complex of enzymes produced in the stomachs of ruminant mammals used to separate curds and whey for cheesemaking
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Salt-rising bread Caution, utilizes food poisoning bacterium Clostridium perfringens
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Sake rice wine undergoing multiple parallel fermentation through Aspergillus oryzae (a mold) for saccharification & yeast (Saccharomyces cerevisiae)
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Sandor Katz author & food activist
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Sauerkraut
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SCOBY (symbiotic culture of bacteria & yeast) yielding anaerobic (yeast) ethanol & (bacterial) organic acid fermentation + aerobic ethanol (bacterial) oxidation to acetate
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Silage fermented, high-moisture stored fodder for animal feed
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Sinki (food) radish roots which are fermented underground with bamboo & straw, then dried or mixed with spices & bottled
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Sour cream
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Sourdough
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Soy sauce
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Tempeh high protein, fiber & vitamin content cake form of whole fermented soybeans
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Vinegar
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Whey used to start fermentation of some foods; basis for carbonated soft drinks such as Rivella and Montino
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Wigmore, Ann invented and promoted rejuvelac
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Wine making
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Yeast
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Saccharomyces cerevisiae the most common & ancient winemaking, baking & brewing yeast; also in leavening agents as beer, ginger beer, kefir & sourdough starter
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Saccharomyces florentinus used in making traditional ginger beer
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Yeast in winemaking
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Yogurt
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Zymology studies the biochemical process & practical uses of fermentation
WildFermentation.com by Sandor Ellix Katz (Sandorkraut), author of Wild Fermention & The Art of Fermentation
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