WordNet

the process of becoming sour
turn acidic; "the solution acetified" (同)acetify
the process of becoming acid or being converted into an acid

PrepTutorEJDIC

…'を'すっぱくする;…'を'酸性化する / 酸化する

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2014/04/21 00:17:45」(JST)

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Souring is a cooking technique that uses exposure to an acid to effect a physical and chemical change in food. This acid can be added explicitly (for example, in the form of vinegar, lemon juice, lime juice, etc.), or can be produced within the food itself by a microbe such as Lactobacillus.

Souring is similar to pickling or fermentation, but souring typically occurs in minutes or hours, while pickling and fermentation can take a much longer time.

Foods that are produced by souring include:

Dairy
- Smetana
- Clabber
- Cheese
- Crema
- Crème fraîche
- Cultured buttermilk
- Curd
- Kefir
- Paneer
- Soured milk
- Sour cream
- Yogurt

Grain products
- Idli
- Sourdough
- Sour mash

Others
- Ceviche
- Key lime pie^[1]

References

^ Key Lime Pie

External links

Buttermilk substitution
Free lactic acid in sour milk
A comparison of sourdough microflora
Cultured milk products

English Journal

Souring in low-temperature surface facilities of two high-temperature Argentinian oil fields.

Agrawal A1, An D, Cavallaro A, Voordouw G.
Applied microbiology and biotechnology.Appl Microbiol Biotechnol.2014 Sep;98(18):8017-29. doi: 10.1007/s00253-014-5843-z. Epub 2014 Jun 6.
Produced waters from the Barrancas and Chihuido de la Salina (CHLS) fields in Argentina had higher concentrations of sulfate than were found in the injection waters, suggesting that the formation waters in these reservoirs had a high sulfate concentration and that sulfate-reducing bacteria were inac
PMID 24903813

Effects of Nitrate Injection on Microbial Enhanced Oil Recovery and Oilfield Reservoir Souring.

da Silva ML1, Soares HM, Furigo A Jr, Schmidell W, Corseuil HX.
Applied biochemistry and biotechnology.Appl Biochem Biotechnol.2014 Aug 23. [Epub ahead of print]
Column experiments were utilized to investigate the effects of nitrate injection on sulfate-reducing bacteria (SRB) inhibition and microbial enhanced oil recovery (MEOR). An indigenous microbial consortium collected from the produced water of a Brazilian offshore field was used as inoculum. The pres
PMID 25149457

Comparison of single-stage and two-phase anaerobic sludge digestion systems - Performance and microbial community dynamics.

Maspolim Y1, Zhou Y2, Guo C3, Xiao K1, Ng WJ4.
Chemosphere.Chemosphere.2014 Aug 2. pii: S0045-6535(14)00888-1. doi: 10.1016/j.chemosphere.2014.07.028. [Epub ahead of print]
This study compared reactor performance and the respective microbial community dynamics in the conventional single-stage and 2-phase anaerobic digestion (AD) systems, treating municipal sludge to generate methane. The 2-phase system's COD and VS reduction, and methane production could be maintained
PMID 25096961

Japanese Journal

北アジアにおける乳加工体系の地域多様性分析と発達史論

平田昌弘
文化人類学 75(3), 395-416, 2010-12-31
本稿は、北アジアのモンゴル系言語集団における乳加工体系の内部構造を分析し、乳加工体系の地域多様性の特徴を栄養学的・地理的に類型分類することを通じ、その発達過程を推論し、北アジアで特徴的に乳加工体系を変遷させた要因を分析することを目的とした。北アジアの乳加工技術の特徴は、1)非加熱酸乳化クリーミングと加熱クリーミングが必ず生乳に対する最初の働きかけに位置しており、2)乳酸発酵、酸敗乳化凝固、強酸乳添 …
NAID 110008661349

Microbial and Chemical Characterizations of Oil Field Water through Artificial Souring Experiment

HANDA Takuya,LIM Choon-Ping,TAKASE Yuta,MIYANAGA Kazuhiko,TOMOE Yasuyoshi,TANJI Yasunori
Journal of chemical engineering of Japan 43(8), 792-797, 2010-12-01
… Over 6 weeks of artificial souring experiment, a maximum of 3 mM of sulfide was produced when oil field water was mixed with seawater at 25°C. … This indicated that the propionate-consuming SRB underwent souring in this experiment. … Significant cell growth was confirmed at 25°C with no relation to souring. …
NAID 10028157049