be+fermented
51mam-ruot — fermented fish paste made from muscle tissue and intestines (Vietnam) …
52moluha — fermented fish product (Egypt) …
53padec — fermented fish paste made with rice husks (Laos) …
54shiokara — fermented viscera of skipjack tuna (Japan). The product is a brown, salty viscous paste made by fermenting the raw material with salt in containers for up to a month. It is packed in glass or plastic containers …
55silage — Fermented plant material with increased palatability and nutritional value for animals, which can be stored for extended periods …
56yogurt, yoghurt — Fermented, partially evaporated, whole milk prepared by maintaining it at 50°C for 12 hours after the addition of a mixed culture of Lactobacillus bulgaricus, L. acidophilus, and Streptococcus lactis; used as a food. [Turkish] …
57wine — wineless, adj. winish, adj. /wuyn/, n., adj., v., wined, wining. n. 1. the fermented juice of grapes, made in many varieties, such as red, white, sweet, dry, still, and sparkling, for use as a beverage, in cooking, in religious rites, etc., and… …
58Probiotic — Probiotics are live microorganisms thought to be beneficial to the host organism. According to the currently adopted definition by FAO/WHO, probiotics are: Live microorganisms which when administered in adequate amounts confer a health benefit on …
59Soy sauce — A bottle of Japanese soy sauce Chinese name Traditional Chinese 1. 醬油 2. 荳油 3. 豉油 …
60Alcoholic beverage — A row of alcoholic beverages – in this case, spirits – in a bar. An alcoholic beverage is a drink containing ethanol, commonly known as alcohol. Alcoholic beverages are divided into three general classes: beers, wines, and spirits. They …
