Fermenting
41agar — A complex polysaccharide (a sulfated galactan) derived from seaweed (various red algae); used as a solidifying agent in culture media; it has the valuable property of melting at 100°C, but not solidifying until 49°C. [Bengalese] bile salt a. an a …
42Mannitol salt agar — An MSA plate with Micrococcus sp. (1), Staphylococcus epidermis (2) and S. aureus colonies (3) …
43Portal:Drink/Selected article — These are the articles that are featured on the Drink Portal main page. If you wish to add an article, you will be expected to make a good faith effort to address objections that are raised. Consensus must be reached for an article to be promoted …
44brewer's yeast — noun 1. yeast used in fermenting beer • Hypernyms: ↑yeast, ↑barm • Hyponyms: ↑bottom fermenting yeast, ↑top fermenting yeast 2. used as a leaven in baking and brewing • Syn: ↑ …
45Ethanol — For other uses, see Ethanol (disambiguation). Grain alcohol redirects here. It is not to be confused with Neutral grain spirit. Ethanol …
46Louis Pasteur — (27 December 1822 – 28 September 1895), a French chemist and microbiologist, is best known for remarkable breakthroughs in the causes and prevention of disease. His experiments supported the germ theory, also reducing mortality from (child bed… …
47Miso — This article is about the traditional Japanese seasoning. For other uses, see MISO (disambiguation). Miso for sale in a Tokyo food hall Miso (みそ or 味噌 …
48Pilsener — Pilsner, sometimes pilsener or simply pils, is a pale lager, developed in the 19th century in the city of Pilsen, Bohemia (Plzeň in the Czech Republic). Origin Until the mid 1840s, most Bohemian beers were top fermented, dark and cloudy. The… …
49Stout — For other uses, see Stout (disambiguation). Bottles of imperial stout Stout is a dark beer made using roasted malt or barley,[1] hops, water and yeast. Stouts were traditionally the generic term for the stronges …
50Wine — This article is about the beverage. For other uses, see Wine (disambiguation) …
