fermantaatio

Fermentaatio is the metabolic process by which microorganisms convert sugars and other organic substrates into energy and various end products, typically under anaerobic or low-oxygen conditions. It plays a central role in food and beverage production, agriculture, and industrial biotechnology. The Finnish standard term is fermentaatio; the spelling "fermantaatio" is a common misspelling.

Major types include alcoholic fermentation (yeasts producing ethanol and CO2), lactic acid fermentation (lactic acid bacteria producing lactic acid), acetic fermentation (oxidation of ethanol to acetic acid), and propionic fermentation (production of propionic acid and gases in some cheeses).

Key organisms include Saccharomyces cerevisiae (baker's yeast) for alcoholic fermentation; Lactobacillus and Leuconostoc species for lactic fermentation; Acetobacter and Gluconobacter for acetic fermentation. Many fungi and bacteria contribute to various fermentations. Conditions such as temperature, pH, substrate availability, and oxygen level influence the pathway and end products.

Applications range from bread, beer, wine, yogurt, sauerkraut, and soy sauce to industrial production of enzymes, antibiotics, organic acids, and fuels. Fermentation also serves in preservation by inhibitory environments. Modern practice relies on controlled starter cultures, sanitation, and regulatory standards to ensure safety and quality.