Fermentation (food)

Fermentation (food)

Fermentation in the context of food is a metabolic process that converts sugar to acids, gases, or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved muscle cells, as in the case of lactic acid fermentation.

Pronunciation

Fermentation: /fɜːrmɛnˈteɪʃən/

Etymology

The term "fermentation" comes from the Latin word fermentare, meaning "to leaven".

Process

Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired, and the process is used to produce alcoholic beverages such as wine, beer, and cider. Fermentation is also employed in the leavening of bread (CO2 produced by yeast activity), and for preservation techniques to create lactic acid in sour foods such as sauerkraut, dry sausages, kimchi, and yogurt, or vinegar (acetic acid) for pickling purposes.

Related Terms

• Anaerobic respiration
• Lactic acid fermentation
• Alcoholic fermentation
• Yeast
• Bacteria
• Carbohydrates
• Alcohol
• Carbon dioxide
• Organic acids
• Wine
• Beer
• Cider
• Bread
• Sauerkraut
• Kimchi
• Yogurt
• Vinegar
• Pickling

See Also

• Food preservation
• Food science
• Microbiology

External links

• Medical encyclopedia article on Fermentation (food)
• Wikipedia's article - Fermentation (food)

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