Fermentation is a biochemical process in which organic substances, mainly carbohydrates, are decomposed by enzymes, releasing chemical energy. A classic example of fermentation is alcoholic fermentation, where yeast enzymes break down sugar into ethyl alcohol and carbon dioxide. Fermentation is widely used in the food industry to produce products such as bread, cheese, wine and beer. In addition, this process underlies the production of biogas and the production of organic acids. Thus, fermentation is an important biochemical process that allows the efficient use of organic substances.

Fermentation

Fermentation is a biochemical process that occurs in living organisms such as bacteria, fungi and yeast, and involves the decomposition of organic substances, mainly carbohydrates, under the action of enzymes. This process is key to many biological processes, including digestion, respiration and energy production.

One example of fermentation is alcoholic fermentation, which occurs in yeast and produces ethyl alcohol and carbon dioxide. During alcoholic fermentation, yeast enzymes break down sugar into ethyl alcohol and carbon dioxide. This process is used to produce alcoholic beverages such as beer, wine and spirits.

Overall, fermentation plays an important role in various biological processes, and understanding it allows us to better understand the mechanisms underlying life.

Fermentation is a biological process that is the decomposition of organic substances contained in food. The process occurs thanks to enzymes, which are very abundant in living organisms. Fermentation produces many useful substances necessary for the normal functioning of the body. Fermentation is of great importance in the food industry. The human digestive system does not have enough enzymes to break down proteins, fats and carbohydrates. And although enzymes are contained in human saliva, their effect is not strong enough. Vitamins C, K and many others, found in many foods, have the properties of enzymes and, therefore, perform certain functions: For example, B vitamins are needed for high-quality, enhanced metabolism in the human body. Without them, a person exhausts all his strength, physical and mental. Vitamin C is also an antioxidant that protects body cells from damage. I want to talk about one important fermentation process that is inherent in bread. Rye, which is used to make bread, contains starch (sugars). Yeasts living in Rye break down this starch using certain enzymes. This process is called fermentation. During baking, starch turns into dextrin, and after cooling into gluten. The main role of fermentation is to accelerate the processes occurring in the dough. If fermentation did not occur, then all processes could drag on for about a day. During fermentation, the starch in the dough turns into dough. Next, fermentation begins. Wheat contains seeds called granules. These granules contain proteins, fats, water, starch, etc. The granules undergo the process of alcoholic fermentation or lactic acid fermentation. Fermentation is carried out only after the fermentation process is complete, when the amount of gases is reduced to the maximum permissible limit.