はっこうしょくひん
発酵食品
1. fermented food
2. Fermentation (food)Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation in simple terms is the chemical conversion of sugars into ethanol. The science of fermentation is also known as zymology, or zymurgy.
Read “Fermentation (food)” on English Wikipedia
Read “発酵食品” on Japanese Wikipedia
Read “Fermentation (food)” on DBpedia
Read “Fermentation (food)” on English Wikipedia
Read “発酵食品” on Japanese Wikipedia
Read “Fermentation (food)” on DBpedia
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