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Ingredient
brandy and lemon based cocktail
brandy and lemon based cocktail
As an Amazon Associate, Foodgeist earns from qualifying purchases.
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.
“The bacterial species in Daqu and Fuqu were mainly thermophilic or thermotolerant. In Daqu, the dominant bacterial species were Thermoactinomyces sanguinis (53.85%) and Pantoea agglomerans (19.23%), followed by uncultured bacteria (15.39%). Fungal diversity was high in Daqu and consisted exclusively of thermophilic moulds, such as Aspergillus glaucus (62.5%), Thermomyces lanuginosus (12.5%) and Thermoascus crustaceus (12.5%).”
Daqu → contains → Thermoactinomyces sanguinis (53.85%), Pantoea agglomerans (19.23%), uncultured bacteria (15.39%), Aspergillus glaucus (62.5%), Thermomyces lanuginosus (12.5%), Thermoascus crustaceus (12.5%)
“In these population groups, the consumption of crustaceans and molluscs was 270.3, 259.9 and 279.3 g/week, respectively.”
average consumption of crustaceans and molluscs → is → 259.9 g/week
“In these population groups, the consumption of crustaceans and molluscs was 270.3, 259.9 and 279.3 g/week, respectively.”
average consumption of crustaceans and molluscs → is → 279.3 g/week
“In these population groups, the consumption of crustaceans and molluscs was 270.3, 259.9 and 279.3 g/week, respectively.”
average consumption of crustaceans and molluscs → is → 270.3 g/week
“Elevated indole levels significantly decreased motility, biofilm formation, exopolysaccharide production and virulence to crustacean hosts.”
indole → decrease → virulence to crustacean hosts