They are also halo-tolerant (salt-tolerant) and anaerobic, meaning they thrive in the absence of oxygen.
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They can tolerate the acidic environments they create, and require oxygen to create acetic acid, thus classifying them as aerobic bacteria.
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You taste as much with your brain as you do with your tongue.
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fermentation is the process by which a microorganism converts sugar into another substance in the absence of oxygen.
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It is limited to seven types of fermentation that have become indispensable to our kitchen: lactic acid fermentation, kombucha, vinegar, koji, miso, shoyu, and garum
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bacteria consume sugar and generate lactic acid
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Salt and Baker’s Percentages
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But of course, the first step in preventing unwanted microorganisms from taking hold in a ferment is to make sure your equipment and hands are clean before they come into contact with food.