Question

What is fermentation? How is this process useful in the food and beverage
industries?
​

Answer 1

Answer:

Fermentation is the 'chemical breakdown' of a substance into its simpler substances by bacteria or fungus with heat generation. This fermentation aids in the formation of 'alcohols and organic acids' from the breakdown of carbohydrates, this thereby helps the food and the beverage industry at an accelerated rate.

Answer 2

Fermentation:-

• The process of of conversion of sugar into alcohol is known as Fermentation.

• Fermentation can make food nutritious, digestible and flavoured. There are many benefits of consuming fermented food.

• It improves digestion and helps to maintain intestinal bacteria

• It has an anti-cancer effect.

• Improves immune system

• Reduces lactose intolerance

• Other than the food industry, there are many other areas where the fermentation process is used. Methane is produced by fermentation in the sewage treatment plants and freshwater sediments.

Explanation:

$\large\boxed{ \bold{LET'S \: EXPLORE \: MORE}}$

$\bigstar\overbrace{ \underbrace{ \bold{Fermentation}}}$

• Microorganisms are used for the large scale production of alcohol,wine and acetic acid ( vinegar). Yeast is used for commercial production of alcohol and wine. for this purpose yeast is grown on natural sugars present in grains like barley, wheat, rice, crushed fruit juices,etc.

Let's perform a activity to prove fermentation

$\bigstar\overbrace{ \underbrace{ \bold{ACTIVITIY}}}$

• Take a 500 mL beaker filled up to 3/4 with water. dissolve 2-3 teaspoons of sugar in it. Add half a spoon of yeast powder to the sugar solution. Keep it covered in a warm place for 4-5 hours. Now smell the solution. Can you get a smell?

• This is the smell of alcohol as sugar that has been converted into alcohol by yeast. This process of of conversion of sugar into alcohol is known as Fermentation.

$\bigstar\overbrace{ \underbrace{ \bold{Discovery \: of \: Fermentation}}}$

• Louis Pasteur discovered fermentation in 1857.