Agrotermos

Preferred term

fermented foods

Fermented foods are foods produced or preserved by the action of microorganisms. In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut.

foods

pickled foods

French

Created

1989-09-27T00:00:00Z

Last modified

2021-05-24T17:34:42Z

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Notation

27521

aliment fermenté

Portuguese

Created

2023-08-28T17:26:42Z

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Notation

27521

alimento fermentado

Portuguese (Brazil)

Created

2023-08-28T17:26:42Z

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Notation

27521

alimento fermentado

Spanish

Created

2024-07-03T16:11:42Z

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Notation

27521

Alimento fermentado

URI

http://aims.fao.org/aos/agrovoc/c_27521

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Created 2/3/12, 4:38 PM, last modified 7/14/25, 1:04 PM