Title: Unit 2 Glossary
Course: WVA 103 Fermentation Methods > Section: WVA 103 Fermentation Methods

Unit 2 Glossary

Terms

Term | Definitions
Bean based | Uses soybeans and other beans as the primary source. Origin of Production based on seasonality, sustainability, and preservation needs.  Examples include: Coffee, miso, natto, soy sauce, stinky t ...
Dairy based | uses milk as the primary source. Origin of Production based on seasonality, sustainability, and preservation needs. Examples include Cheese, kefir, cultured milk products such as quark, crème fra ...
Fermentation in Food Processing | the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation usually implies that the ...
Fish based | uses fish and shellfish as the primary source. Origin of Production based on seasonality, sustainability, and preservation needs. Examples include fish sauce, Garum, shrimp and paste.
Fruit based | uses a variety of produce, Origin of Production based on seasonality, sustainability, and preservation needs.   Examples include Chocolate, Wine, vinegar, cider, and brandy.
Grain based | Uses wheat, barley, malt, corn, rye, and rice as the primary source. Origin of Production based on seasonality, sustainability, and preservation needs.  Examples include: Amazake, beer, bread, ch ...
Meat based | uses a variety of meats, originally as a way to utilize all parts of the animal at time of slaughter. Origin of Production based on seasonality, sustainability, and preservation needs.   Example ...
Tea/Root based | uses tea leaves and plant roots as the primary source. Origin of Production based on seasonality, sustainability, and preservation needs. Examples include Pu-erh tea, and ginger.
Vegetable based | uses a variety of produce. Origin of Production based on seasonality, sustainability, and preservation needs.  Examples include Kimchi, mixed pickle, sauerkraut, and Indian pickle.