Komagataeibacter xylinus, Produces cellulose that forms the jelly-like nata, Aspergillus oryzae (Koji Mold), Helps break down soybeans and develop flavor, Lactococcus and Lactobacillus bacteria, Produces lactic acid from milk sugar in many cheeses, Acetobacter, Converts alcohol into acetic acid

Fermentation

etter

Ledertavle

Visuell stil

Alternativer

Bytt mal

Gjenopprett automatisk lagring: ?