Schlagwort: Fermentation

Fermentation — What is it? Fermentation is a biochemical process in which microorganisms such as bacteria, yeasts or fungi break down carbohydrates and other organic substances in the absence of oxygen. This produces alcohol, carbon dioxide and other compounds that are relevant to the microorganisms‘ metabolism. Types of fermentation There are different types of fermentation depending on which microorganisms are involved and which substrates are degraded. The best-known types are alcoholic fermentation, lactic acid fermentation and acetic acid fermentation. In alcoholic fermentation, sugars are converted by yeast into alcohol and carbon dioxide; this process is used, for example, in beer and wine production. Lactic acid fermentation is carried out by bacteria and is important for the production of sauerkraut, yogurt and cheese. In acetic acid fermentation, alcohol is oxidized by acetic acid bacteria to acetic acid; this process is used to produce vinegar. Advantages of fermentation Fermentation is significant not only for food production but also for medicine and biotechnology. For example, antibiotics and insulin are produced using fermentative processes. Fermentation can also extend the shelf life of food, thereby helping to reduce food waste. Conclusion Fermentation is an important biochemical process relevant to food production, medicine and biotechnology. Through fermentation, organic substances can be naturally broken down and transformed, which provides multiple advantages.