erjesztéssel

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. Fermentation is a much older biological process than aerobic respiration and is the primary method of energy production for many organisms, or for the organism's survival in the absence of oxygen.

In the context of food and beverage production, fermentation is the process that converts carbohydrates into ethanol and carbon dioxide by the action of yeasts, or into organic acids by the action of bacteria. For example, yeast fermentation breaks down glucose into ethanol and carbon dioxide. This is used in baking to make bread rise and in the production of alcoholic beverages like beer and wine.

Another important type of fermentation is lactic acid fermentation, carried out by lactic acid bacteria. This process converts sugars into lactic acid. Lactic acid fermentation is crucial for the production of fermented dairy products such as yogurt, cheese, and sauerkraut. It also plays a role in the preservation of food, as the acidic environment created by lactic acid inhibits the growth of spoilage microorganisms.

The scientific study of fermentation is called zymology. Understanding the principles of fermentation has allowed for the development of a wide range of food and beverage products that are enjoyed worldwide. It is a fundamental biochemical process with significant applications in both industrial and domestic settings.