Fermentaatioa

Fermentaatioa is a biochemical and microbiological process in which carbohydrates are transformed into other compounds, primarily under anaerobic or low-oxygen conditions. In food science, fermentation refers to processes that generate energy for microorganisms while producing metabolites such as alcohols, organic acids, or gases. These transformations can occur via pure enzymatic pathways or through the metabolic activity of microbes.

Main forms include alcoholic fermentation, lactic acid fermentation, and acetic fermentation. Alcoholic fermentation uses yeasts (notably Saccharomyces cerevisiae) to convert sugars into ethanol and carbon dioxide. Lactic acid fermentation is performed by lactic acid bacteria (such as Lactobacillus and Streptococcus species), yielding lactic acid and acidifying the product. Acetic fermentation, performed by Acetobacter and related genera, oxidizes ethanol to acetic acid. Some microbes produce multiple products (heterofermentation).

Fermentation has wide applications in food and drink, including bread, beer, wine, yogurt, sauerkraut, kimchi, pickles, and soy products. It serves preservation, texture and flavor development, and occasionally nutritional enhancement. The practice has ancient roots and was later clarified by microbiology, with industrial fermentations enabling production of enzymes, medicines, and other bioproducts. Safety relies on clean ingredients, proper fermentation conditions, and sufficient acidity to deter spoilage organisms.