Nonfermented

Nonfermented refers to substances or processes that have not undergone fermentation. Fermentation is a metabolic process that converts sugar to acids, gases, or alcohol, and it occurs in yeast and bacteria, and also in oxygen-starved muscle cells, as in the case of lactic acid fermentation. Therefore, nonfermented products are those that have bypassed this biochemical transformation.

In the context of food, nonfermented means the absence of this microbial activity. For example, many dairy products like pasteurized milk are nonfermented, whereas yogurt and cheese are fermented. Similarly, fresh fruit juices are typically nonfermented, while alcoholic beverages like wine and beer are products of fermentation. Bread can be made using leavening agents that cause fermentation, but unleavened bread, such as some types of flatbreads, is nonfermented.

The properties of a nonfermented product differ significantly from its fermented counterpart. Fermentation can alter texture, flavor, aroma, and nutritional content. It can also preserve food by creating an environment hostile to spoilage microorganisms. Nonfermented foods retain their original characteristics before any such changes occur. The term is also used in other scientific fields, such as in describing materials or chemical reactions that do not involve fermentation.