Fermentation

Fermentation is the enzymatic breakdown of any organic substance under anaerobic conditions, which supplies the cell with energy for other processes.

During fermentation, complex organic compounds such as carbohydrates are broken down into simpler substances without the participation of oxygen. This process is carried out by enzymes produced by microorganisms, in particular yeast and bacteria.

The main products of fermentation are ethyl alcohol, carbon dioxide, lactic acid and other organic acids. The energy generated during fermentation is stored by microorganisms in the form of ATP and is used by them for growth and reproduction.

Fermentation is widely used by humans to produce a variety of foods and beverages, including bread, cheese, sauerkraut, beer, wine, and others. It also plays an important role in the cycle of substances in nature.

Fermentation is a fermentation process that occurs in food or beverages by adding yeast or bacteria. This helps improve the taste and texture of foods and increases their nutritional value.

Fermentation in food

Some foods can be fermented to improve their flavor and texture. For example, marinating meat or vegetables can involve adding acid and sugar. Yeast is used to ferment bread and other baked goods, and bacteria cause fermentation in pickled vegetables and salads.

Fermentation can also be used to produce cheese, yogurt, beer, wine and other alcoholic beverages. Adding yeast and bacteria to these foods triggers the fermentation process and improves their flavor.

Fermentation can help improve the texture and flavor of various foods. It can add carbon dioxide, alcohol, organic acid peroxides and other substances that can increase the shelf life of the product.