Fermenter / Batch Fermentation

Question: What is fermentation in food?

(Posted by: Joe H on 2009-03-13 03:34:21)

I need help to do my biology work i neeed help with fermentation in foods we eat everyday :- ) ill give $6 to who ever gets best answer

Posted by: Gemma F on 2009-03-13, 07:37:47

Fermentation in food simply means it's going rotten. In ales and wines it means the yeast is reacting with whatever else is there (barley, rye, grapes etc) to form sugar and alcohol.

Posted by: Allan M on 2009-03-13, 03:39:32

Fermentation is basically the rotting of food.

Posted by: Harry Potter on 2009-03-13, 03:44:07

Basically you mix yeast, with sugar which creates carbon dioxide and ETHANOL. This is what fermentation is. You can extract the ethanol from the yeast solution as you do not want the yeast included when the fermentation is done. when you have pure ethanol you put it in a bottle, go out to a party, or a park, GET PISSED and WASTED, screw a few girls and party all night long baby;)

Posted by: Lottie on 2009-03-13, 03:48:21

Its the process breakdown of matter ie. food, by bacteria, yeasts or other micro-organisms, in sweet food the sugars are turned into alcohol, in breads the yeast fermenting is used as a raising agent

Posted by: sophie on 2009-03-13, 04:48:57

Fermentation in food processing typically refers to the conversion of sugar to alcohol using yeast under anaerobic conditions. A more general definition of fermentation is the chemical conversion of carbohydrates into alcohols or acids. When fermentation stops prior to complete conversion of sugar to alcohol, a stuck fermentation is said to have occurred. The science of fermentation is known as zymology. Fermentation usually implies that the action of the microorganisms is desirable, and the process is used to produce alcoholic beverages such as wine, beer, and cider. Fermentation is also employed in preservation to create lactic acid in sour foods such as pickled cucumbers, kimchi and yogurt.

Posted by: Corvato on 2009-03-13, 06:40:34

Fermtation us used mostly as a perserviative and flavorant in foods, or in the case of bread, it breaks down the complex sugars into easier consumed sugar, and raises the bread. examples: pickles are fermented cucumbers, where certain bacteria convert some of the sugars other than that, vinegar is fermented, grey tea is fermented, same with soy sauce, coffee beans, and even cheeses