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FERMENTED FOOD [1 record]
Record 1 - internal organization data 2016-10-26
Record 1, English
Record 1, Subject field(s)
- Food Industries
Record 1, Main entry term, English
- fermented food
1, record 1, English, fermented%20food
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
Well-known fermented foods are yoghurt, cheese, cottage cheese, beer, cider and cider vinegar, pickles, miso, sauerkraut and sourdough bread. The advantages of fermenting are several: it makes minerals more easily available for the body to absorb; it increases the amount of vitamins in the food and creates an abundance of enzymes; it preserves the food and introduces delicious flavours; it makes food much more easily digestible, being essentially a pre-digested' food, suitable for those who have a debilitating condition and a weak digestive system. 2, record 1, English, - fermented%20food
Record number: 1, Textual support number: 2 CONT
Fermented foods ... included salted fermented fish, sour fermented fish, salted freshwater fish, salted marine fish, fermented pork, fermented beef, salted beef, pork sausage and beef sausage. 3, record 1, English, - fermented%20food
Record 1, French
Record 1, Domaine(s)
- Industrie de l'alimentation
Record 1, Main entry term, French
- aliment fermenté
1, record 1, French, aliment%20ferment%C3%A9
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 CONT
Les bactéries lactiques sont les microorganismes les plus importants dans la fabrication des aliments fermentés à partir de lait, de viande, de produits végétaux. Aujourd'hui, les fermentations spontanées sont le plus souvent remplacées par les fermentations contrôlées en utilisant des ferments de compositions bien définies. Pour s'assurer des qualités organoleptiques optimales, les ferments contiennent plusieurs microorganismes. Pour suivre la population microbienne pendant les étapes de fermentation et de maturation du produit, il est nécessaire de suivre la croissance des différents microorganismes composant le ferment. 2, record 1, French, - aliment%20ferment%C3%A9
Record number: 1, Textual support number: 2 CONT
Nous avons dénombré sur gélose avec pourpre de bromocrésol les bactéries lactiques présentes dans le miso, un aliment fermenté largement utilisé au Japon. 3, record 1, French, - aliment%20ferment%C3%A9
Record number: 1, Textual support number: 1 OBS
aliment fermenté : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques. 4, record 1, French, - aliment%20ferment%C3%A9
Record 1, Spanish
Record 1, Textual support, Spanish
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