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Fermentation in food processing is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desirable. The science of fermentation is also known as zymology.
The term “ fermentation” is sometimes used to specifically reer to the chemical conversion of sugars into ethanol, a process which is use to produce alcoholic beverages such as wine, beer, and cider. Fermentation is also employed in the leaving of bread (CO2 produced yeast activity); in prevention techniques to produce lactic acid in sour foods such as sauerkraut, dry sausages, kimchi, and yogurt; and pickling of foods with vinegar (acetic acid).
Fermented foods by type:
1. Bean-based
2. Grain based
3. Vegetable based
4. Fruit based
5. Honey based
6. Dairy based
7. Fish based
8. Meat based
9. Tea based
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