Dill pickles and pearl onions are salted with just enough salt to plasmolyze the harmful organisms, and alcohol is generated first, then follows acetic and lactic fermentations to produce vinegar having a characteristic flavor. All vinegar having a certain per cent of solids is liable to deterioration through the agency of harmful bacteria hence storage in cool places is recommended for such as malt and cider vinegars.
During ... a characteristic fermentative yeast flora develops in the liquid... When the sugar is used up and the pH has dropped because of lactic acid production by the lactic acid bacteria, a secondary, oxidative yeast flora develops on the surface of the liquid in the form of a thick, folded layer of yeast.
, or “fermented soybean paste,”... is an all-purpose high-protein seasoning, which has no counterpart among Western foods or seasonings. Made from soybeans, rice or barley, and salt... [i]t comes in a wide range of warm, earthy colors... Each miso has its own distinctive flavor and aroma... Miso’s range of flavors and colors, textures and aromas, is at least as varied as that of the world’s fine wines or cheeses.
Sufu (Chinese soy cheese) and (chaotofu) are block-type fermented soy foods. In the manufacture... sufu utilizes mainly mold(s), whereas stinky tofu utilizes mainly bacteria. Molds multiply under aerobic condition and produce , , and other s