Fermentation process in yeast is useful in food industry. Support this statement with examples.
Answers
Answer:
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, and fish.
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Answer:
An anaerobic process through which sugar/carbohydrates are converted into alcohol/acids and carbon dioxide, is known as fermentation. It is useful in food and beverage industries because microorganisms like yeast when added in food items make the food fluffy and increases the volume.
EXAMPLE :
✴Many microorganisms are used in the manufacture of alcohol, wine and acetic acid. ✴Fungi like yeast convert natural sugars present in cereals and fruits into alcohol which is then used to make alcoholic beverages.
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