Fermentation

Fermentation or fermentation ( Latin fermentum ” fermentation ” or ” sourdough “) refers to biology and biotechnology, the microbial or enzymatic conversion of organic substances in acid, gas or alcohol. Fermentation is used deliberately in biotechnology. It is done either by adding bacterial, fungal or other biological cell cultures or enzymes, which carry out the fermentation as part of their enzyme-catalyzed metabolism. In part, these microorganisms are already naturally present in the starting materials, such as spontaneous fermentation. Nevertheless, pure cell culture cultures are added just in industrial fermentation to control the fermentation better and eliminate unwanted by-products.

Examples of types of fermentation:

• Anaerobic fermentation as a biotic energy metabolism without the inclusion of oxygen.
• Aerobic processes, such as acetic acid fermentation, are also referred to as oxidative fermentation.
• Other changes of biotic raw material by microbial or autolytic enzymatic processes in which oxygen is not or only partially excluded. Examples:  the fermentation of tobacco leaves to smoking tobacco, fermentation of cocoa fruits (including their seeds) for the production of cocoa powder and chocolate.

In food production, fermentation plays a central role in the production and preservation of food, such as sauerkraut, kimchi, tsukemono, miso or natto. Also,  it helps foods, such as soy sauce and fermented beverages to develop the flavor or reduce the bitterness of tannins in tea, cocoa, and coffee. Other processes include the production of dairy products, such as cheese or yogurt, the production of tofu or raw sausage (for example salami ) and the production of alcoholic beverages such as beer, wine or whiskey and various types of vinegar.

Some foods are made directly by lactic acid fermentation. These include, above all, sour milk products such as sour milk, yogurt, kefir and buttermilk, These are produced by inoculation of pasteurized milk with starter cultures of lactic acid bacteria. Traditionally, these products have been made from raw milk, with the lactic acid bacteria rising from the air and multiplying naturally to start the fermentation process. Other products include lactofermented vegetables such as There are differences in the fermentation process and therefore in the variety of flavors. Other products include lactofermented vegetables such as There are differences in the fermentation process and thus in the array of flavors. Other products include lactofermented vegetables such as sauerkraut, pickles, Tsukemono, Tsa Tsai, Torshi or Kimchi, as well as sourdough and sourdough products.