Editing Fermentation and Microbes (section)

== <span style="color: #FFFFFF;">Remembering</span> ==
* '''Fermentation''' — The "Anaerobic" (No oxygen) "Breakdown" of "Carbohydrates" (Sugars) by "Microbes" into "Alcohol," "Gases," or "Organic Acids."
* '''Yeast''' (Saccharomyces cerevisiae) — The "Fungus" (see Article 38) responsible for "Turning Sugar into Alcohol" (Wine/Beer) and "Sugar into CO2" (Bread).
* '''Lactic Acid Bacteria''' (LAB) — The "Good Bacteria" that "Produce Acid" to "Curdle Milk" (Yogurt) or "Pickle Vegetables" (Sauerkraut).
* '''Ethanol''' — "Alcohol": the "By-product" of yeast fermentation used for "Beverages" and "Preservation."
* '''Probiotics''' — "Live Microbes" (found in fermented foods) that "Benefit" the "Human Gut Microbiome" (see Article 33).
* '''SCOBY''' — (Symbiotic Culture Of Bacteria and Yeast): the "Mother" or "Jelly-like Disc" used to make "Kombucha."
* '''Koji''' (Aspergillus oryzae) — The "Noble Mold" used in "Asia" to "Break Down" "Soy and Rice" into "Miso" and "Soy Sauce."
* '''Pasteurization''' — (Louis Pasteur). The "Process" of "Heating" food to "Kill Harmful Microbes" while "Stopping" the fermentation.
* '''Brine''' — A "Saltwater Solution" used to "Select" for "Good Bacteria" (who like salt) while "Killing" "Bad Bacteria" (who hate salt).
* '''Terroir''' — The "Idea" (from wine) that "Local Microbes," "Soil," and "Climate" create a "Unique Flavor" that "Cannot be Copied" elsewhere.
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