fermentation

• Fermentation is a biochemical process that obtains energy from carbohydrates without using oxygen, derived from the Latin word 'fervere', meaning to boil or boiling.
• Louis Pasteur proved in 1857 that living beings produce lactic corrosive ageing.
• Demonstrated in 1860 led to the development of Pasteurisation procedure.
• Fermentation transforms molecules into acids, gases or alcohol without oxygen, occurring in yeast, bacteria, muscle cells and other organisms.
• Aerobic fermentation occurs in the presence of oxygen, usually occurring at the beginning of the fermentation process.
• Anaerobic fermentation is a metabolic process done by bacteria and eukaryotes in the absence of air/oxygen to convert carbohydrates into the products like gases, alcohol, and acids.
• There are two major types of Anaerobic fermentation: Ethanol fermentation and Lactic acid fermentation.
• Ethanol fermentation is a biological process in which a conversion of sugars into cellular energy occurs, occurring in plant tissue with 29% efficiency, producing ethanol and carbon dioxide.
• Lactic acid fermentation is a process in which glucose is converted into cellular energy and the metabolite lactate, occurring in animal tissue with 41% efficiency, producing lactate.
• Homo lactic fermentation is a type of fermentation where lactic acid is produced, with no side products formed after the reaction.
• Hetero- lactic Fermentation is a type of fermentation where lactic acid is produced along with some by products like gases.
• Humans have used fermentation to produce food and beverages since the Neolithic age.
• Fermentation products include wine, beer, lactic acid, vinegar, yogurts, cheese, kimchi, pepperoni, sauerkraut.