Fermentation in food processing

Fermentation in Food Processing

Fermentation in food processing is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. This process is used in the production of various food and beverage products, including bread, yogurt, cheese, beer, and wine.

Pronunciation

Fermentation: /fɜːrmɛnˈteɪʃən/

Etymology

The term "fermentation" comes from the Latin word "fermentum", which means "to leaven". It was first used in the English language in the mid-17th century.

Process

Fermentation in food processing involves the use of microorganisms such as yeast and bacteria to convert sugars into alcohol, gases, or acids. This process is often used to produce foods and beverages with unique flavors and textures, as well as to preserve food.

Types of Fermentation

There are several types of fermentation used in food processing, including alcoholic fermentation, lactic acid fermentation, and acetic acid fermentation.

Alcoholic Fermentation

Alcoholic fermentation is the process by which yeast converts sugars into alcohol and carbon dioxide. This type of fermentation is used in the production of alcoholic beverages such as beer and wine, as well as in the baking of bread.

Lactic Acid Fermentation

Lactic acid fermentation is the process by which bacteria convert sugars into lactic acid. This type of fermentation is used in the production of dairy products such as yogurt and cheese, as well as in the pickling of vegetables.

Acetic Acid Fermentation

Acetic acid fermentation is the process by which bacteria convert alcohol into acetic acid. This type of fermentation is used in the production of vinegar.

Related Terms

External links

Medical encyclopedia article on Fermentation in food processing
Wikipedia's article - Fermentation in food processing

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