and why ferment

and why ferment, Total:244 items.

The international standard classification for "and why ferment" includes: Refrigerating technology , Animal feeding stuffs , Meat and meat products , Milk and processed milk products , Energy and heat transfer engineering in general , Spices and condiments , Fertilizers , Cereals, pulses and derived products , Alcoholic beverages , food products in general , Laboratory medicine , Installations and equipment for waste disposal and treatment , Starch and derived products .

The Chinese standard classification for "and why ferment" includes: Livestock and poultry feed and additive , Meat processing and products , Milk and dairy products , Biomass energy , Flavoring materials , Brewing machinery , Chemical fertilizer and chemical soil conditioner , Baking products , Grain processing and products , Food sanitation , Cereal crop and product , Cereal crop and forage crop in general , Medical laboratory equipment , Landscaping and city appearance sanitation , Other fermented goods .

Shandong Provincial Standard of the People's Republic of China

DB37/T 2139-2012 Fermented Cotton Meal for Feed
DB37/T 573-2005 yeast fermented feed

Taiwan Provincial Standard of the People's Republic of China

CNS 10288-1986 Dried Yeast Fermentation Feed
CNS 3058-2004 Fermented milk

Group Standards of the People's Republic of China

T/CAMA 18-2019 Livestock and poultry manure fermentation processor
T/ZSGTS 278-2023 Fragrant Hills Fermented Milk
T/DALN 013-2021 Specifications for the use of fermentation beds in dairy farms
T/CSWSL 015-2019 Fermented feed for Chinese mitten crab
T/NJ 1273-2022 Black garlic fermentation equipment
T/CFCA 0021-2023 Children's fermented milk
T/SDFA 002.8-2021 Fermented Feed Raw Materials Part 8: Technical Specifications for Anaerobic Fermentation
T/ZZFSA 007-2022 Fermented Steamed Noodles
T/5115YBAPS 037-2022 Fermented Rice Wine
T/SRX 007-2022 fermented goat milk
T/ZSGTS 392-2023 Xiangshanzhipin fermented meat products
T/NJ 1238-2020 Straw fermentation processor
T/CNFIA 133-2021 Instant natural fermented ham
T/DALN 022-2021 student drinking fermented milk
T/SDFA 001-2020 Feed raw material peanut meal (fermentation)
T/QGCML 3129-2024 SRC organic fertilizer fermentation device
T/SDFA 002.7-2021 Fermented Feed Raw Materials Part 7: Technical Specifications for Aerobic Fermentation
T/GXAS 119-2020 Fermented vegetable seasoner
T/DACS 004-2022 student drinking fermented milk
T/NTHLSJ 001-2017 Hualu shochu (fermented liquor)
T/LYFIA 043-2022 Lily Fermented tea substitute tea
T/XCCBD 001-2023 Xichuan salt-free self-fermented pickled chinese cabbage
T/CSWSL 012-2019 Fermented feed for freshwater fish
T/HSGY 001-2022 Northeast fermented sauerkraut
T/CSWSL 031-2021 Fermented feed for bighead carp
T/ZZB 2737-2022 Livestock and poultry manure fermentation machine
T/CGCC 51-2021 Fermented Zongzi
T/QGCML 2178-2023 Fermented hot pot base
T/ZASQB 035-2024 Fermented wine
T/STIC 110073-2022 Non-fermented soybean product
T/CXDYJ 0003-2019 Fermented Organic yak milk
T/CSWSL 030-2021 Fermented feed for banded catfish
T/CSWSL 029-2021 Fermented feed for pond loach
T/SHRH 049-2023 Cosmetic Ingredients –Saccharomyces / Rice Ferment Filtrate
T/GDCA 028-2023 Green tea ferment filtrate
T/CSWSL 004-2018 Feedstuff—Saccharomyces cerevisiae-fermented distillers’grains
T/IMAS 074-2024 Alashan camel fermented milk
T/LIST 0006-2019 Fermented Straw
T/CNFIA 107-2018 Yam Fermented Wine
T/SRX 007-2023 Fermented goat milk
T/GXSX 001-2021 Concentrated flavored fermented milk
T/GDCA 023-2023 Cosmetic ingredients- Bifida ferment lysate
T/CAAA 058-2021 Fermented donkey milk
T/GZCX 026-2024 Fermented prickly pear juice
T/YNGCH 006-2023 fermented vegetables
T/CBFIA 01003-2020 Evaluation specification for green production technology yeast fermentation
T/CSWSL 024-2020 Feed materials—Fermented broussonetia papyrifera
T/QBAA 001-2019 Code of practice for fermented feed production
T/CSWSL 028-2021 Fermented feed for largemouth bass
T/QGCML 2179-2023 Fermented fish seasoning
T/ZSGTS 279-2023 Fragrant Hills Fermented Goat Milk
T/CASME 435-2023 Probiotic fermented botanical beverage
T/ZJYLGYXH 001-2021 Kombucha fermented drink
T/CNFIA 120-2020 Fermented ham
T/CSWSL 002-2018 General rules for fermented feed
T/SAASS 50-2022 Livestock and poultry manure fermented fertilizer

Professional Standard - Agriculture

T/CAAA 012-2019 Fermented camel milk powder
RHB 703-2012 fermented buffalo milk
RHB 104-2020 Rules for sensory evaluation of fermented milk
GB/T 43745-2024 Feed material—Fermented soybean meal
NY/T 900-2004 Green food Fermented
QB/T 8044-2024 Fermented milk process specification
T/CAAA 010-2019 Fermented camel milk
NY/T 2854-2015 Biogas engineering fermentation digester
RHB 803-2012 fermented yak milk
ZB X 66013-1987 Low-salt solid-state fermented soy sauce
ZB X 66015-1987 solid fermented vinegar
NY/T 799-2004 Fermented milk beverages
SB/T 10140-1993 Wheat Flour for Yeasted Biscuits
NY/T 900-2007 Green food Fermented
NY/T 900-2016 Green food-Fermented condiment
NY/T 2218-2012 Feed material- Fermented soybean meal

Professional Standard - Light Industry

QB/T 2849-2007 Biotechnological-fermentative fertilizers
QB/T 1848-1993 Conical Fermentation Tank
QB/T 1433.3-1992 biscuits leavened biscuits
QB/T 2348-1997 Glycerin (Fermentation)
QB/T 1433.3-2005 Fermented biscuits
QB/T 5823-2023 Craft beer machinery—Fermenter

Shanghai Provincial Standard of the People's Republic of China

DB31/ 2004-2012 fermented meat products

工业和信息化部

QB/T 5356-2018 Fermented liquid of fruits and vegetables
QB/T 5502-2020 Kefir starter
QB/T 5341-2018 Kvass fermented beverage

General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China

GB/T 8613-1999 Maize for starch fermentation industry
GB/T 32165-2023 Water saving enterprises—Fermentation industry
GB 2712-2003 Hygienic STANDARD for fermented bean product
GB/T 8609-1988 Sweet potato flakes for fermentation industry
GB/T 14613-1993 Wheat-meal fermentation time test
GB 2758-1981 Hygienic standard for fermented liquor
GB/T 22106-2008 Non-fermented soybean product
GB 2758-2005 Hygienic standard for fermented alcoholic beverages
GB/T 8614-1988 Maize for fermentation industy
GB/T 32098-2015 Organic acid of biological fermentation classification
GB 2712-1998 Hygienic standard for fermented bean products

Inner Mongolia Provincial Standard of the People's Republic of China

DB15/ 338-2005 fermented milk wine
DB15/T 434-2006 Non-fermented bean products

轻工业部

QB 1433.3-1992 Biscuits fermented biscuits

Jiangxi Provincial Standard of the People's Republic of China

DB36/ 449-2005 non-fermented soy products

Professional Standard - Grain

LS/T 3205-1993 Wheat Flour for Fermentation of Biscuit

农业农村部

NY/T 2218-2022 Feed material-Fermented soybean meal
NY/T 3048-2016 Code of practice of deep-litter systems for pig production

Guangxi Provincial Standard of the People's Republic of China

DB45/T 1022-2014 Technical regulations for molasses alcohol (yeast) fermentation broth applied to sugarcane
DB45/T 2807-2023 Liubao tea fermentation site specifications

海关总署

SN/T 5436-2022 Quantification of lactic acid bacteria in starter cultures, fermented milk products by flow cytometry

Xinjiang Provincial Standard of the People's Republic of China

DB65/T 2828-2007 Fermented flavor beverage quass
DB65/T 2828-2008 kvass

Hebei Provincial Standard of the People's Republic of China

DB13/T 1425-2011 Technical regulations for raising pigs in fermented beds

Anhui Provincial Standard of the People's Republic of China

DB34/T 1127-2010 Technical regulations for raising pigs in fermented beds

Professional Standard - Medicine

YY/T 1190-2010 Lactose bile salt fermentation medium

Professional Standard - Urban Construction

CJ/T 505-2017 Integration equipment for aerobic fermentation

Chongqing Provincial Standard of the People's Republic of China

DB50/T 388-2011 Specifications for the construction of fermentation bed pig farms
DB50/T 1317-2022 Cow dung composting fermentation technical specification

中华人民共和国国家质量监督检验检疫总局、中国国家标准化管理委员会

GB/T 35945-2018 Terminology in biological fermentation industry

Heilongjiang Provincial Standard of the People's Republic of China

DB23/T 1421-2011 Construction standard of fermentation bed pig farm
DB2305/T 006-2021 Straw packaging fermentation technical regulations

Shanxi Provincial Standard of the People's Republic of China

DB14/T 2598-2022 Fermentation technical regulation of shiitake mushroom chaff

Sichuan Provincial Standard of the People's Republic of China

DB51/T 1085-2022 Technical regulations for sweet potato fermentation and processing

GSO

GSO 1308:2002 Bakers yeast and inactive dried yeast.
BH GSO CODEX STAN 243:2022 Fermented Milks
BH GSO 1751:2015 Baking Powder
GSO 1751:2015 Baking Powder
GSO CODEX STAN 243:2021 Fermented Milks
OS GSO ISO 27205:2012 Fermented milk products - Bacterial starter cultures- Standard of identity
BH GSO 2519:2023 Fermented milk products heat treated after fermentation
BH GSO ISO 27205:2013 Fermented milk products - Bacterial starter cultures- Standard of identity
GSO 2519:2023 Fermented milk products heat treated after fermentation
BH GSO 2212:2023 Fermented Soybean Paste
BH GSO 2569:2022 Non-Fermented Soybean Products
GSO 2569:2021 Non-Fermented Soybean Products
BH GSO ISO 19344:2022 Milk and milk products — Starter cultures, probiotics and fermented products — Quantification of lactic acid bacteria by flow cytometry
GSO ISO 19344:2021 Milk and milk products — Starter cultures, probiotics and fermented products — Quantification of lactic acid bacteria by flow cytometry
GSO 1921:2009 Prepared meats : Dry and Semi-Dry fermented sausage ICS :
GSO 678:1997 METHODS OF TEST FOR FERMENTED DAIRY PRODUCTS
OS GSO 291:1994 Methods of test for baking powder.
OS GSO ISO 17792:2014 Milk, milk products and mesophilic starter cultures -- Enumeration of citrate-fermenting lactic acid bacteria -- Colony-count technique at 25 degrees C
OS GSO 1921:2009 Prepared meats : Dry and Semi-Dry fermented sausage ICS :
GSO ISO 17792:2014 Milk, milk products and mesophilic starter cultures -- Enumeration of citrate-fermenting lactic acid bacteria -- Colony-count technique at 25 degrees C
BH GSO ISO 24220:2023 Pao cai (salted fermented vegetables) — Specification and test methods

YU-JUS

JUS E.P1.010/1-2004 Unfermentd and fermented tobacco in leaf General requirements Amendment
JUS M.L2.020-1987 Wine fermentation vats. Basic data for tenders
JUS E.P1.026-1986 Fermented tobacs in lives. Type of tobaco Burley
JUS E.P1.021-1986 Fermented tobaco in lives. Oriental aromatic type of tobaco
JUS E.P1.010-1986 Dry and fermented tobaco in lives. General requirements

RU-GOST R

GOST R 51146-1998 Fruit wine materials fermented and alcoholized after fermentation. Specifications
GOST ISO 27205-2013 Fermented milk products. Bacterial starter cultures. Standard of identity
GOST R 52093-2003 Kefir. Specifications
GOST 33481-2015 Partly fermented tea. Specification
GOST 8072-1977 Fermented tobacco-material. Specifications
GOST R 57232-2016 Fermentative preparation Amylosubtilin G3x. Specifications
GOST 34220-2017 Salted and fermented vegetables. General specifications
GOST R 55285-2012 Food egg fermented liquid and dry products. Specification

CU-NC

NC 83-33-1987 Fermentation Industry. Yeast Saccharomyces Cereviceas Quality Specifications
NC 82-07-1984 Fermentation Industry. Torula Dried Fodder Yeast. Terms and Definitions
NC 82-09-1985 Fermentation Industry. "Torula" Dried Fodder Yeast. Humidity Determination
NC 82-13-1985 Fermontation Industry. "Torula" Dried Fodder Yeast. PhospiLorus Determination
NC 82-10-1985 Fermentation Industry. "Torula" Dried Fodder Yeast. Ashes Determination
NC 82-12-1985 Fermentation Industry. "Torulaw Dried Fodder Yeast. GrossProtein Determination
NC 82-11-1985 Fermentatlon Industry. "Torula" Dried Fodder Yeast. Determination of Bulk Specific Gravity
NC 82-06-1984 Fermentation Industry. Natural Alcohol. Terms and Definitions

CZ-CSN

CSN ON 56 6841-1968 Saccharomyces cerevisiae fermentation (brewing)
CSN ON 56 9511-1967 Domestic fermented tobacco
CSN 46 2571-1971 Unfermented tobaccos
CSN ON 57 1320-1967 Delicious fermented cheese
CSN 46 2571-1984 Unfermented tobaccos
CSN 58 1350-1974 Fennented black lea. ommon regukuious
CSN 56 0279-1981 Sampling of fermented tobacco and tobacco products
CSN 56 0245-1964 Methods of test for fermentation vinegar
CSN 57 0645-2000 Fermented milk products - Common regulations
CSN ON 57 1323-1967 Fermented cheese with germ oil

Korean Agency for Technology and Standards (KATS)

KS H 3010-2011 Fermented milk
KS H 3010-2020 Fermented milks
KS H 3010-1988 Fermented milk
KS H 6040-2020 Salt-fermented shrimp
KS H 7114-2018 Fermented Skate
KS H 2175-2007 Unfermented vegetable juices
KS H 6022-2016 Fermented anchovy sauce
KS H 6022-2021 Fermented anchovy sauce
KS H 2502-2011 Mejoo
KS H 2110-2007 UNFERMENTED FRUIT BEVERAGE
KS H 6021-1994 Seasoned joetkal(salted,fermented and seasoned seafoods)
KS I ISO 15587-2:2008 Water quality-Digestion for the determination of selected elements in water-Part 2:Nitric acid digestion
KS I ISO 15587-1:2008 Water quality-Digestion for the determination of selected elements in water-Part 1:Aqua regia digestion
KS B 7365-2002(2012) Methods of performance test for composting machine of animal manure

TH-TISI

TIS 2146-2003 Fermented milk
TIS 1266-1994 Fermented pork sausage
TIS 1219-1994 Naem(fermented ground pork)
TIS 1219-2004 Naem (fermented ground pork)
TIS 891-1989 Standard for fermented soy bean (bean paste)

Indonesia Standards

SNI 01-4371-1996 Fermented vinegar
SNI 01-4322-1996 Tauco (Fermented soybeans paste)
SNI 01-2602-1992 Fried fermented soya bean cake crackers
SNI 7552-2009 Delicious fermented milk drink

VN-TCVN

TCVN 7030-2016 Fermented milks
TCVN 7030-2009 Fermented milks

International Organization for Standardization (ISO)

ISO 27205:2010 | IDF 149:2010 Fermented milk products — Bacterial starter cultures — Standard of identity
ISO 27205:2010|IDF 149:2010 Consistency standard for bacterial starter cultures of fermented milk products
ISO 19344:2015 | IDF 232:2015 Milk and milk products — Starter cultures, probiotics and fermented products — Quantification of lactic acid bacteria by flow cytometry
ISO 27205:2010 Fermented milk products - Bacterial starter cultures - Standard of identity
ISO 17792:2006 Milk, milk products and mesophilic starter cultures - Enumeration of citrate-fermenting lactic acid bacteria - Colony-count technique at 25 °C
ISO 4754:2022 Traditional Chinese medicine — Fermented Cordyceps powder
ISO 23854:2021 Fermented meat products - Specification
ISO 17792:2006|IDF 180:2006 Examples of milk, milk products and fermentation culture media: 25℃ colony counting technology of fermented citrate lactic acid bacteria
ISO 19344:2015 Milk and milk products - Starter cultures, probiotics and fermented products - Quantification of lactic acid bacteria by flow cytometry
ISO 17792:2006 | IDF 180:2006 Milk, milk products and mesophilic starter cultures — Enumeration of citrate-fermenting lactic acid bacteria — Colony-count technique at 25 degrees C
ISO 15587-2:2002 Water quality - Digestion for the determination of selected elements in water - Part 2: Nitric acid digestion
ISO 15587-1:2002 Water quality - Digestion for the determination of selected elements in water - Part 1: Aqua regia digestion

RO-ASRO

STAS SR 13333-1996 Fermented tobacco
STAS 78-1968 Acetone for fermentation
STAS SR 13334-1996 Unfermented tobacco
STAS SR 13332-1996 Tobacco and tobacco products. Detemnination of the fermentation index

PL-PKN

PN BN 8141-04-1965 fermented dry ice
PN-ISO 19344-2021-06 P Milk and milk products -- Starter cultures, probiotics and fermented products -- Quantification of lactic acid bacteria by flow cytometry
PN A86246-1962 Curdy cheese with fermentation. Cheese "harceński"

SA-SASO

SASO SSA 281-1982 FERMENTED MILKS

IN-BIS

IS 1159-1981 Baking powder specification
IS 7035-1973 Specification for fermented dairy products

ZA-SANS

CKS 140-1968 SPECIFICATION FOR BAKING POWDER
SANS 15587-1:2002 Water quality - Digestion for the determination of selected elements in water Part 1: Aqua regia digestion
SANS 15587-2:2002 Water quality - Digestion for the determination of selected elements in water Part 2: Nitric acid digestion

British Standards Institution (BSI)

BS ISO 27205:2010 Fermented milk products - Bacterial starter cultures - Standard of identity
BS ISO 19344:2015 Milk and milk products. Starter cultures, probiotics and fermented products. Quantification of lactic acid bacteria by flow cytometry
BS ISO 23854:2021 Fermented meat products. Specification
BS ISO 17792:2006 Milk, milk products and mesophilic starter cultures. Enumeration of citrate-fermenting lactic acid bacteria. Colony-count technique at 25°C
BS ISO 17792:2008 Milk, milk products and mesophilic starter cultures - Enumeration of citrate-fermenting lactic acid bacteria - Colony-count technique at 25 °C

IL-SII

S.I.445-1962 FERMENTED MALT BEVERAGE

Association Francaise de Normalisation

NF ISO 23854:2021 Fermented meat products - Specifications
NF V46-202:2021 Fermented meat products - Specification
NF ISO 19344:2016 Milk and dairy products - Lactic ferments, probiotics and fermented products - Quantification of lactic acid bacteria by flow cytometry
NF V04-397*NF ISO 19344:2016 Milk and milk products - Starter cultures, probiotics and fermented products - Quantification of lactic acid bacteria by flow cytometry

IX-FAO

CODEX STAN 243-2010 Codex standard for fermented milks
CODEX STAN 298R-2009(En) Regional standards for fermented soybean paste

SCC

VDI 4630-2016 Fermentation of organic substances — substrate characterization, sampling, material data collection, fermentation tests
VDI 4630-2016 Fermentation of organic substances — substrate characterization, sampling, material data collection, fermentation tests
DANSK DS-HANDBOOK 196:2019 How to Implement the ISO 45001:2018 and the Story Behind It
DANSK DS/ISO 17792:2007 Milk, milk products and mesophilic starter cultures - Enumeration of citrate-fermenting lactic acid bacteria - Colony-count technique at 25 degrees C