Question

Explain the process of fermentation in brief

Answer 1

Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy.

The term fermentation sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt.

Other widely consumed fermented foods include vinegar, olives, and cheese. More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, fish.



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Answer 2

PROCESS OF FERMENTATION

• Fermentation is an enzyme-catalysed, metabolic process in which organisms restore starch or sugar to alcohol or an acid anaerobically by discharging energy. The science of fermentation is known as “zymology”.
• Fermentation is a process which is an anaerobic biochemical in nature. In fermentation, the initial process is the precise as cellular respiration, which is the arrangement of pyruvic acid by glycolysis where net 2 ATP molecules are synthesised.
• In the following step, pyruvate is curtailed to lactic acid, ethanol or other products. Here NAD+ is created which is re-utilized around in the glycolysis process.
• Fermentation is adequate for all sorts of environments. It is one of the former metabolic processes which is familiar to prokaryotes and eukaryotes. Fermentation is broadly used in several industries.

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