Katz (2012)

Katz (2012)

Paper instructions:
Summarize the most important topics of Katz (2012) chapters 1, 2, 3, and 4

Fermentation
-Bacteria
-Fermentation and culture
-Fermentation and coevolution
-Fermentation as a natural phenomenon
-War on Bacteria
-Cultivating a biophilic consciousness
Benefits of Fermentation
-Preservation benefits and their limits
-Health benefits of Fermented foods
-Fermentation as a strategy for Energy Efficiency
-Flavors of Fermentation

Basic Concepts and equipment
-Substrates and microbial communities
-Wild Fermentation Versus Culturing
Selective Environments
-Community evolution and succession
Clean and sterilization
Cross-contamination
Water and salt

Fermenting sugars into alcohol
-Yeast, simple mead, fruit and flower mead
-Botanical enhancements to mead and baalche
-Wine from grapes
-Cider and perry
-Sugar based country wines
-Herbal elixir
-From other concentrated sweeteners
-Plant Sap Ferments

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