The Science of Fermentation

The Science of Fermentation

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The Science of Fermentation

What is Fermentation?

Fermentation is an active metabolic process that coverts carbohydrates to alcohols, carbon dioxide or organic acids. Fermentation in food involves the growth of microorganisms and a release of enzymes, using yeasts and/or bacteria under anaerobic conditions. The science of fermentation is known as zymology or zymurgy.

Fermentation in History

Fermentation in food preparation has long been a part of human history. Since ancient times dating as far back as 7000 BCE, people have worked with the natural process and science of fermentation to create special foods and beverages. From wine, beer, ciders to yogurt, bread, cheese, and pickled vegetables such as kimchi, fermentation is a part of global cuisines throughout Asia, Europe, Africa, the Americas, the Middle East, and Oceania. Today, with a heightened passion for food and a deepened understanding of the fermentation process, the culinary world begins a new chapter of fermented foods.


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