Käärimisprotsessidel

Käärimisprotsessidel is the Estonian term for fermentation processes. Fermentation 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. In food production, fermentation is a controlled process that uses microorganisms to transform raw ingredients into desirable products.

Common examples of food fermentation include the production of bread, yogurt, cheese, wine, beer, and sauerkraut. In bread making, yeast ferments sugars in flour, producing carbon dioxide gas that makes the dough rise and alcohol which evaporates during baking. Yogurt and cheese are made by fermenting milk with lactic acid bacteria, which convert lactose (milk sugar) into lactic acid, giving these products their characteristic tangy flavor and texture. Alcoholic beverages like wine and beer are produced through the fermentation of fruit juices or grains by yeast, which converts sugars into ethanol and carbon dioxide. Sauerkraut is made by the lactic acid fermentation of cabbage, preserving it and adding a distinct flavor.

Beyond food, fermentation plays roles in industrial processes, such as the production of biofuels like ethanol and biogas, as well as in the synthesis of certain chemicals and pharmaceuticals. The microorganisms involved, such as specific strains of yeast and bacteria, are carefully selected and managed to ensure optimal results and product quality. The specific end products of fermentation depend on the type of microorganism, the substrate (food source), and the environmental conditions like temperature and pH.