In chemistry, the term “fermentation” refers to the process of breaking down sugar molecules into simpler compounds in order to produce substances that can be used to generate chemical energy. Fermentation has been used to manufacture bread, wine, beer, cheese, and other foods for thousands of years. Fermentation is frequently accomplished by the activity of tiny living organisms such as yeasts, and bacteria.
This article includes the definition of fermentation and various examples of the process.
Table of Contents
Definition of Fermentation
Fermentation is a metabolic process in which an organism converts a carbohydrate, such as starch or sugar, into alcohol or acid. For instance, yeast turns sugar into alcohol to generate energy. Bacteria break down carbohydrates into lactic acid.
Some examples of the fermentation process are listed below:
- Lactose, the natural sugar in milk, is broken down into simpler sugars — glucose and galactose — during fermentation.
- Vinegar is produced by the fermentation of acetic acid.
- When olives are stored in a method that allows for extensive anaerobic fermentation, the oil becomes fusty.
- Butyric acid production by anaerobic bacteria working on organic compounds such as butter happens during putrefaction and digestion in herbivorous mammals.
Process of Fermentation
Fermentation takes place in the lack of oxygen (anaerobic conditions) and in the presence of helpful microorganisms (yeasts, moulds, and bacteria) that gain energy from fermentation. Even when oxygen is abundant, some yeast cells, such as Saccharomyces cerevisiae, prefer fermentation to aerobic respiration if enough sugar is available.
During the fermentation process, these helpful microbes convert sugars and starches into alcohols and acids, making food more nutritious and preserving it so that people may store it for extended periods of time without it spoiling.
Frequently Asked Questions
1. What is the definition of fermentation?
Fermentation is a metabolic process that converts organic molecules (often glucose) into acids, gases, or alcohol in the absence of oxygen or any electron transport chain.
2. What are the types of fermentation?
The two most frequent fermentations used by humans to make commercial foods are ethanol fermentation (used in beer and bread) and lactic acid fermentation (used to flavour and preserve dairy and vegetables).
3. What is the function of fermentation?
Fermentation allows cells to generate chemical energy without the use of oxygen by breaking down sugar, such as glucose.
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