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Plants and Society, 3/e
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Beverages and Foods From Fungi

Chapter Concepts

1. The step common to both beer and wine making is the fermentation of sugar to alcohol, a conversion made possible through the action of yeast.

2. In distillation, the alcoholic content of a beverage is raised considerably through the principle of differential boiling points.

3. Fungi have a proven nutritional value when consumed directly as food or as agents of fermentation in fermented foods.