Kääritusproduktid

Kääritusproduktid, often translated as fermentation products, are substances produced during the metabolic process of fermentation. Fermentation is an anaerobic biological process where microorganisms like bacteria, yeast, or mold convert carbohydrates into other compounds. This process is fundamental to many biological and industrial applications.

Common examples of kääritusproduktid include ethanol, which is produced by yeast during alcoholic fermentation and is a key component of alcoholic beverages and biofuels. Lactic acid is another significant fermentation product, generated by lactic acid bacteria. It is found in fermented dairy products like yogurt and cheese, and also plays a role in muscle physiology. Acetic acid, the primary component of vinegar, is also a product of fermentation, typically involving the oxidation of ethanol by acetic acid bacteria. Other notable fermentation products include carbon dioxide, various organic acids, enzymes, and vitamins, all of which have diverse roles in food production, biotechnology, and medicine. The specific products formed depend on the type of microorganism, the substrate being fermented, and the environmental conditions.