erjedésként
Erjedésként is a Hungarian term that generally translates to "as fermentation." It is used to describe a process where microorganisms, such as yeast or bacteria, break down substances, often carbohydrates, into simpler compounds. This breakdown typically occurs in the absence of oxygen and results in the production of energy for the microorganisms. Common byproducts of fermentation include alcohol, carbon dioxide, and various organic acids.
In culinary contexts, erjedésként refers to the fermentation processes used to create a variety of foods and
Beyond food and drink, the concept of erjedésként can also be applied in other biological and industrial