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Rhizopus oryzae

FlorianK août 27, 2019avril 24, 2020 0 Comments acétique, alcoolique, aliments fermentés, amylolytique, anaérobie, Aspergillus oryzae, bière, câpres, choucroute, cornichons, fermentation, kéfir, ketchup, kimchi, koji, kombucha, lactique, levure, miso, mixte, nuruk, pain au levain, Penicillium, protétolytique, Révolution fermentation, Rhizopus oligosporus, Rhizopus oryzae, saucisson, soja, tempeh, tofu

Les différents types de fermentation

La fermentation est un mode de conservation ancestral qui a le bon goût de n’utiliser aucune énergie et en outre

FlorianK juin 3, 2019mars 9, 2020 0 Comments acide aminé essentiel, Aspergillus oryzae, azote, Bacillus subtilis, edamame, encyclopédie des plantes alimentaires, Glycine max, gypse, inoculum, Jardin des Plantes, Kew, lait de soja, lécithine, légumineuses, lysine, Michel Chauvet, miso, mungo, natto, nodules, protéines végétales, Rhizopus oryzae, sauce soja, shô-yû, soja, tempeh, tofu, Vigna radiata

Soja : ce qu’en dit l’Encyclopédie des plantes alimentaires

Le soja est l’une des plantes alimentaires les plus cultivées au monde. Michel Chauvet, auteur de l’Encyclopédie des plantes alimentaires

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