Converting carbohydrates to alcohol or acids using anaerobic microorganisms
Grapes being trodden to extract the juice and made into wine in storage jars. Tomb of Nakht, 18th dynasty, Thebes, Ancient Egypt.Sourdough starter.
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy.
The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt.
Other widely consumed fermented foods include vinegar, olives, and cheese. More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish.
and 25 Related for: Fermentation in food processing information
Infoodprocessing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic...
The process of fermentationin winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice...
Fermentation is a metabolic process that produces chemical changes in organic substances through the action of enzymes. In biochemistry, it is broadly...
preparation to assist the beginning of the fermentationprocessin preparation of various foods and alcoholic drinks. Food groups where they are used include...
carbon dioxide and alcohols through the process of fermentation. The products of this reaction have been used in baking and the production of alcoholic...
Lamb shish kebab Fermented foods (Fermentation in food processing) – Fermentationinfoodprocessing is the conversion of carbohydrates to alcohols and carbon...
Microbial food cultures are live bacteria, yeasts or moulds used infood production. Microbial food cultures carry out the fermentationprocessin foodstuffs...
Alcopop Chūhai Hard soda White Claw Hard Seltzer Brewing FermentationinfoodprocessingFermentationin winemaking Jennings, Rebecca (August 20, 2019). "Hard...
fermented foods, which are foods produced or preserved by the action of microorganisms. In this context, fermentation typically refers to the fermentation of...
main fermentation methods: warm, cool and spontaneous. Fermentation may take place in an open or closed fermenting vessel; a secondary fermentation may...
the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of...
leavens are used in quick breads and cakes, as well as cookies and numerous other applications where a long biological fermentation is impractical or...
Foodprocessing is the transformation of agricultural products into food, or of one form of food into other forms. Foodprocessing takes many forms, from...
Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular...
Nuruk (Korean: 누룩) is a traditional Korean fermentation starter. It is used to make various types of Korean alcoholic beverages including takju, cheongju...
cultivating microbes in starchy materials and is an entirely separate process that precedes the actual fermentation of grains and legumes into food or alcoholic...
within the food itself by a microbe, such as Lactobacillus. Souring is similar to pickling or fermentation, but souring typically occurs in minutes or...
may be combined with other methods such as salting or fermentation. Most foods can be preserved in soil that is very dry and salty (thus a desiccant) such...
Industrial fermentation is the intentional use of fermentationin manufacturing processes. In addition to the mass production of fermented foods and drinks...
dried foods List of smoked foods Salumi – Italian cured meat products predominantly made from pork Smallgoods Kielbasa Food preservation Fermentationin food...
traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentationprocess that binds soybeans into...
and increasing use of fermentationinfoodprocessing to preserve surplus agricultural crops, evidence of mead begins to show up in the archaeological record...
In biochemistry, fermentation theory refers to the historical study of models of natural fermentationprocesses, especially alcoholic and lactic acid...
batch. Women in both Japan and Taiwan in the modern age engage in chewing rice to begin the fermentationprocess for making alcohol. In ancient Sumeria...
Global Information
