what is fermentation ? how is this process useful in the food and beverage industries
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Answer:
Fermentation is the process of converting carbohydrates to alcohol or to organic acids using microorganisms, such as yeasts or bacteria. This process takes place when there are beneficial bacteria present that break down the starch and sugars in the food. As the microorganisms divide, lactic acid is formed, which stops the growth of bad bacteria. The lactic acid is also what gives fermented foods that very specific ‘tangy’ or ‘acidic’ taste. Fermented foods can last for many months (some products even lasting multiple years) as long as they are stored in a cool, dark place and kept in the solution of salt and water known as brine.
"Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen.
"The conversion of sugar into alcohol by yeast is known as fermentation. This process is used in the preparation of alcoholic beverages like beer and wine. Beer is produced by the fermentation of sugar in germinating barley and wine is prepared by fermentation of sugar in grapes.
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