<?xml version="1.0" encoding="utf-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>The Amostle &#187; fermentation</title>
	<atom:link href="http://amostle.com/blog/tag/fermentation/feed/" rel="self" type="application/rss+xml" />
	<link>http://amostle.com/blog</link>
	<description></description>
	<lastBuildDate>Sun, 13 May 2012 03:03:23 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.3.1</generator>
		<item>
		<title>Baltic Drinks</title>
		<link>http://amostle.com/blog/2009/10/29/baltic-drinks/</link>
		<comments>http://amostle.com/blog/2009/10/29/baltic-drinks/#comments</comments>
		<pubDate>Thu, 29 Oct 2009 17:04:11 +0000</pubDate>
		<dc:creator>disciple #1</dc:creator>
				<category><![CDATA[food]]></category>
		<category><![CDATA[birch]]></category>
		<category><![CDATA[compote]]></category>
		<category><![CDATA[fermentation]]></category>
		<category><![CDATA[juice]]></category>
		<category><![CDATA[olives]]></category>
		<category><![CDATA[sap]]></category>
		<category><![CDATA[supermarket]]></category>

		<guid isPermaLink="false">http://amostle.com/blog/?p=1158</guid>
		<description><![CDATA[The Vilniaus Universitetas&#8216; Department of Biochemistry and Biophysics has a tantalizing array of Lithuanian traditional food recipes. Solid foods notwithstanding, the recipes are highly manageable by unskilled labor.  Mead, beer, kvass, and herbal teas are standard fare. But fermented tree saps covered in sprouted oats, poppy milk, hemp seed milk, beet pudding, acorn coffee, and [...]]]></description>
		<wfw:commentRss>http://amostle.com/blog/2009/10/29/baltic-drinks/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Further Fermenting Thoughts</title>
		<link>http://amostle.com/blog/2009/09/30/further-fermenting-thoughts/</link>
		<comments>http://amostle.com/blog/2009/09/30/further-fermenting-thoughts/#comments</comments>
		<pubDate>Thu, 01 Oct 2009 03:21:44 +0000</pubDate>
		<dc:creator>disciple #1</dc:creator>
				<category><![CDATA[food]]></category>
		<category><![CDATA[fermentation]]></category>
		<category><![CDATA[health]]></category>
		<category><![CDATA[microbes]]></category>
		<category><![CDATA[microbiology]]></category>
		<category><![CDATA[nutrition]]></category>

		<guid isPermaLink="false">http://amostle.com/blog/?p=1035</guid>
		<description><![CDATA[Research into fermentation is stimulating and leavens the mind.  But it is difficult to find clear answers to questions that involve microbiology yet require a high level of integration of many different fields of study.  This despite the fact that fermented foods are part and parcel of almost all daily meals. Fermentation is often a [...]]]></description>
		<wfw:commentRss>http://amostle.com/blog/2009/09/30/further-fermenting-thoughts/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Notes from Chapters 2 &amp; 3 of Microbiology of Food Fermentations, by Carl S. Pederson</title>
		<link>http://amostle.com/blog/2009/09/25/notes-from-chapters-2-3-of-microbiology-of-food-fermentations-by-carl-s-pederson/</link>
		<comments>http://amostle.com/blog/2009/09/25/notes-from-chapters-2-3-of-microbiology-of-food-fermentations-by-carl-s-pederson/#comments</comments>
		<pubDate>Fri, 25 Sep 2009 18:36:49 +0000</pubDate>
		<dc:creator>disciple #1</dc:creator>
				<category><![CDATA[food]]></category>
		<category><![CDATA[bacteria]]></category>
		<category><![CDATA[fermentation]]></category>
		<category><![CDATA[microbiology]]></category>
		<category><![CDATA[mold]]></category>
		<category><![CDATA[yeast]]></category>

		<guid isPermaLink="false">http://amostle.com/blog/?p=1004</guid>
		<description><![CDATA[Microbiology of Food Fermentations, Second Edition by Carl S. Pederson The AVI Publishing Company, Westport, Connecticut; 1979 The changes that occur during fermentation are the result of the activity of enzymes, which speed up chemical reactions.  There are 3 sources of enzymes in food: microorganisms involved in fermentation (bacteria, yeasts, and molds) enzymes native to [...]]]></description>
		<wfw:commentRss>http://amostle.com/blog/2009/09/25/notes-from-chapters-2-3-of-microbiology-of-food-fermentations-by-carl-s-pederson/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>How to Judge a Salami</title>
		<link>http://amostle.com/blog/2009/08/15/how-to-judge-a-salami/</link>
		<comments>http://amostle.com/blog/2009/08/15/how-to-judge-a-salami/#comments</comments>
		<pubDate>Sun, 16 Aug 2009 04:23:15 +0000</pubDate>
		<dc:creator>disciple #1</dc:creator>
				<category><![CDATA[food]]></category>
		<category><![CDATA[fermentation]]></category>
		<category><![CDATA[salami]]></category>

		<guid isPermaLink="false">http://amostle.com/blog/?p=868</guid>
		<description><![CDATA[The terminology and taxonomy for wine and cheese tasting is well established.  Even beer aficionados have a sophisticated vocabulary to go along with their refined sensibility.  Almost every fermented by-product has its own language.  But how does one begin to describe salami? The dimensions of a good salami seem limitless, but here is an attempt [...]]]></description>
		<wfw:commentRss>http://amostle.com/blog/2009/08/15/how-to-judge-a-salami/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
	</channel>
</rss>

