Fermentation
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Fermentation involves microorganisms breaking down compounds and carrying out metabolic activities under aerobic or anaerobic conditions. There are three main types of fermentation - acetic acid, lactic acid, and alcoholic fermentation. Acetic acid fermentation produces vinegar, lactic acid fermentation produces pickled foods, and alcoholic fermentation produces drinks like beer, wine and cider through conversion of sugars to alcohol and carbon dioxide. Fermentation makes foods easier to digest, preserves them without use of heat, and was one of the earliest food preservation methods.
Fermentation
- 1. Introduction Fememtation Principle Types of Fermentation Importance of Fermentation
- 2. Fermentation involves multiplication of micro-organisms and their metabolic activities are also encouraged, in contrast to other preservation methods. In this, micro-organisms break down complex organic compounds into simpler substances either in aerobic or anaerobic conditions.
- 3. Decomposition of carbohydrates by micro-organisms or enzymes is called fermentation. It is a process of break down of sugar into alcohol and carbondioxide. Fermentation of foods results in the production of organic acids, alcohols etc.., Example: Conservation of lactose to lactic acid by Streptococcus lactics bacteria.
- 4. Fermentation is divided into 3 types Acetic acid is fermentation eg:(wine,cider,etc,) Lactic acid fermentation eg:(pickles) Alcoholic fermentation eg:(brandy,whiskey,etc)
- 5. The production of vinegar(acetic acid) from fruit juices is perhaps one of the oldest organic acid fermentation known. acetic acid is produced by the oxidation of ethyl alcohol by bacteria such as Acetabacter aceti, A.orleansis, A.schutzenbachi and others.
- 6. Lactic acid fermentation is an anaerobic intra-molecular oxidation oxidation- reduction process. Both homofermentative and heterofermentative lactic acid bacteria participate in food fermentation.
- 7. Ethyl alcohol can be produce by fermentation of any carbohydrate containing a fermentable sugar, or a polysaccharide that can be hydrolyzed to fermentable sugar.Cider is of the example of alcoholic fermentation.
- 8. Fermentation makes the foods easier to digest and the nutrients easier to assimilate. Fermentation is also employed in the leavening of bread and for preservation techniques. It does not use heat.
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