What is fermentation? Origin, process, fermentation methods

What is fermentation? What are the common fermentation methods? These are considered familiar sentences revolving around the topic of fermentation. Therefore, today, let’s find out information about fermentation with lassho.edu.vn.

Learn about fermentation

What is fermentation?

Fervere is Latin for ripening . Fermentation is the cultivation of organisms to produce biomass or to promote the organism to produce metabolic products.

As a result, the process of converting sugars into forms such as acids, gases or alcohols is faster.

General information about fermentation

Fermentation is also more widely used in the increase of microbial biomass on growth media, the accumulation of metabolic products useful to humans when carrying out culturing organisms.

Origin and history of fermentation

Fermentation products were discovered in 7,000 BC thanks to traces of alcohol in ceramic vessels. By 200 BC , more and more fermented products were discovered such as: salted vegetables, cheese, …

In the early 19th century , scientist Theodor Schwann discovered the reproduction of single-celled organisms. With this finding, sugar is often used to make alcohol and this is considered to be the primary cause of fermentation.

Origin and history of fermentation

By 1853, the scientist Louis Pasteur was known because he was the first person to discover and understand the principles of microbial fermentation and pasteurization.

And since the 60s of the 20th century , biotechnology has gradually developed, so it has increased the diversity of microbial strains and the fermentation products are also more and more abundant.

Fermentation process

Fermentation process

Cultivation of microbial strains

Cultivation of the microbial strain will include isolating and cloning to generate the energy needed for fermentation.

Create a nutritious environment

This is the stage that needs to be based on the specific understanding of the nutritional needs of the microorganism itself to create the culture medium. This step helps to provide a living source of nutrients for the microorganism

Pasteurization

Pasteurization is a step to eliminate microorganisms that are available in the environment in order to create the best living conditions for seed microorganisms.

Ferment

Breeding in the environment under preset conditions of pH, temperature, humidity, time, oxygen content, … This is the step to wait for microorganisms to use the environment for metabolism. At this time, microorganisms grow in number and size, and at the same time secrete metabolic products.

Product collection

Products obtained for yeast products: The metabolic secretions of the microorganism or the biomass of that organism.

Product obtained for de-reducing yeast: No fermentation product but for waste removal purposes only.

Why is it necessary to ferment food?

Lactobacillus bacteria often grow in an oxygen-free environment, so it will inhibit the growth of microorganisms that cause food spoilage to help preserve and enhance the flavor of dishes. Fermented foods also help replenish the gut flora.

Causes of food fermentation

Common fermentation products such as: Wine, beer, cheese, hydrogen gas, wastewater treatment, …

Fermented foods are good for health

Fermented foods are good for health

Fermented foods are rich in healthy nutrients and can easily be added to your diet. Here are some healthy fermented foods that you should know about:

• Apple Cider Vinegar
• Pickled vegetables
• Pickled Sauerkraut
• Yogurt
• kefir
• Kimchi (South Korea)
• Tempeh

Common fermentation methods

Ethanol fermentation

Ethanol fermentation

This is an anaerobic fermentation that converts sugars into ethanol . This metabolism takes place in the cytoplasm of yeast, ethanol and carbon dioxide. The

This fermentation is used to make alcoholic beverages and bread. But ethanol fermentation will produce large amounts of pectin which can be harmful to health.

Propionic fermentation

This is the process by which lactic acid and lactate are converted to propionic acid under the action of microorganisms. Propionic fermentation also produces other products such as acetic acid, carbonic acid and water.

Propionic fermentation will take place thanks to the main activity of bacteria acidipropionic bacteria.

The propionic acid formed from this process is a liquid that is both a preservative and a part of the product flavoring process and has a pungent odor. Propionic fermentation is commonly used for propionic acid production and vitamin B12 production.

Lactic acid fermentation

This is the process of converting carbohydrates into lactic acid by the action of microorganisms, mainly lactic acid bacteria. In this process, lactose will be transferred into the microbial cell by specialized mechanisms.

Lactic fermentation to make cheese

Next, they will be broken down and converted into acids. Lactic fermentation is used to produce yogurt, cheese or butter,…

Lactic acid fermentation is known in two main forms, homomorphic and heterozygous , both of which also take place under anaerobic conditions.

Fermentation application

Fermentation app to make yogurt

Fermentation has many different benefits, so it can be applied to many aspects of life such as:

Food production and processing

Fermentation is known as a close and popular method commonly used in the production of yogurt, cheese, wine,…

Fermentation plays an important role in the processing of nutritious foods, making dishes more eye-catching, helping to preserve food for longer . At the same time, they also help produce probiotics that help destroy intestinal bacteria, boosting the immune system.

In the lab

Fermentation helps to investigate the quality of microorganisms performing fermentation. This process includes stages such as: Cultivation of microorganisms > Creating nutrient medium > Pasteurization > Fermentation > Product collection.

Products obtained for yeast get the product : The metabolic secretions of the microorganism or the biomass of that organism.

Product obtained for waste reduction yeast : No fermentation product but for waste removal purposes only.

For the protection of the environment

Application of fermentation in wastewater treatment

The application of fermentation in wastewater treatment is considered a great benefit for treatment and environmental protection.

Pros and cons of fermentation

Here are the benefits of fermented products:

Benefits of fermented products

Gastrointestinal support

Probiotics and beneficial bacteria in the gut help break down food and kill bacteria. At the same time, it helps the digestive activity to go smoothly and more smoothly.

Improve immune system

Fermented foods containing lactic acid bacteria will help you destroy harmful bacteria and strengthen the body’s immune system. Moreover, they also help protect the body from many common inflammatory diseases

Essential enzyme production

Fermented foods contain many enzymes that help to consume food more efficiently and faster. In addition, it also stimulates the production of vitamins for the body.

However, fermented products still have some harmful effects as follows:

Pickles contain high amounts of salt

Increased risk of cancer

In typical fermented foods, pickles contain high levels of salt, which allows nitric to affect foods that can cause cancer. At the same time, can affect people with heart disease, high blood pressure, …

Too much salt in the body

Sour salt products often contain a large amount of salt, so when you use a lot, you can face the risk of high blood pressure, stroke and heart attack.

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