Fermentation in food processing

fermentationfermentedfermentfermentingfermented foodfermented foodsfermentableFermentation (food)fermentsanaerobic fermentation
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.wikipedia
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Yeast

yeastsbrewer's yeastbudding yeast
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.
The yeast species Saccharomyces cerevisiae converts carbohydrates to carbon dioxide and alcohols a process known as fermentation.

Cider

hard ciderapple cidercyder
The term fermentation sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. Wine, vinegar, cider, perry, brandy, atchara, nata de coco, burong mangga, asinan, pickling, vişinată, chocolate, rakı
Cider is an alcoholic beverage made from the fermented juice of apples.

Fermentation

fermentedfermentfermenting
Fermentation usually implies that the action of microorganisms is desired.
In the context of food production, it may more broadly refer to any process in which the activity of microorganisms brings about a desirable change to a foodstuff or beverage.

Yogurt

yoghurtdahicurd
However, similar processes take place in the leavening of bread (CO 2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt.
Yogurt ( or ; from yoğurt), also spelled yoghurt, yogourt or yoghourt, is a food produced by bacterial fermentation of milk.

Microorganism

microorganismsmicrobemicrobes
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.
Microbes are important in human culture and health in many ways, serving to ferment foods, treat sewage, produce fuel, enzymes and other bioactive compounds.

Bread

breadsbreadmakingleavened bread
However, similar processes take place in the leavening of bread (CO 2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Amazake, beer, bread, choujiu, gamju, injera, kvass, makgeolli, murri, ogi, rejuvelac, sake, sikhye, sourdough, sowans, rice wine, malt whisky, grain whisky, idli, dosa, vodka, boza, and chicha, among others.
The Chorleywood bread process was developed in 1961; it uses the intense mechanical working of dough to dramatically reduce the fermentation period and the time taken to produce a loaf.

Vodka

Russian vodkaalcoholalcoholic
The production of alcohol is made use of when fruit juices are converted to wine, when grains are made into beer, and when foods rich in starch, such as potatoes, are fermented and then distilled to make spirits such as gin and vodka. Amazake, beer, bread, choujiu, gamju, injera, kvass, makgeolli, murri, ogi, rejuvelac, sake, sikhye, sourdough, sowans, rice wine, malt whisky, grain whisky, idli, dosa, vodka, boza, and chicha, among others.
Traditionally it is made by distilling the liquid from cereal grains or potatoes that have been fermented, though some modern brands use fruits or sugar as the base.

Douchi

fermented black beansBlack beanBlack bean sauce
Douchi, or tochi is a type of fermented and salted black soybean.

Kimchi

geotjeoriKim Chijjanji
Kimchi, mixed pickle, sauerkraut, Indian pickle, gundruk, tursu
Kimchi, a staple in Korean cuisine, is a famous traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru (chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood), etc.

Miso

miso pastejangmame miso
Cheonggukjang, doenjang, fermented bean curd, miso, natto, soy sauce, stinky tofu, tempeh, oncom, soybean paste, Beijing mung bean milk, kinama, iru
Miso (or) is a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae) and sometimes rice, barley, seaweed or other ingredients.

Arrack

lambanogarakarrak
Arrack is a distilled alcoholic drink typically produced in the Indian subcontinent and Southeast Asia, made from the fermented sap of coconut flowers or sugarcane, and also with grain (e.g. red rice) or fruit depending upon the country of origin.

Nata de coco

coconut jellyCoconut cream
Wine, vinegar, cider, perry, brandy, atchara, nata de coco, burong mangga, asinan, pickling, vişinată, chocolate, rakı
Nata de coco, also marketed as coconut gel, is a chewy, translucent, jelly-like food produced by the fermentation of coconut water, which gels through the production of microbial cellulose by Komagataeibacter xylinus.

Soy sauce

ganjangshoyusoya sauce
Cheonggukjang, doenjang, fermented bean curd, miso, natto, soy sauce, stinky tofu, tempeh, oncom, soybean paste, Beijing mung bean milk, kinama, iru
Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.

Alcohol

alcoholssecondary alcoholtertiary alcohol
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.
Several species of the benign bacteria in the intestine use fermentation as a form of anaerobic metabolism.

Stinky tofu

Cheonggukjang, doenjang, fermented bean curd, miso, natto, soy sauce, stinky tofu, tempeh, oncom, soybean paste, Beijing mung bean milk, kinama, iru
Stinky tofu is a Chinese form of fermented tofu that has a strong odor.

Tapai

tapetapaypeuyeum
Tapai (also tapay or tape), is a traditional fermented preparation of rice or other starchy foods, and is found throughout much of Southeast Asia and parts of East Asia, especially in Austronesian cultures.

Tempeh

tempeTempe bacemtempe bongkrèk
Cheonggukjang, doenjang, fermented bean curd, miso, natto, soy sauce, stinky tofu, tempeh, oncom, soybean paste, Beijing mung bean milk, kinama, iru
Tempeh or tempe (témpé, ) is a traditional Indonesian soy product, that is made from fermented soybeans.

Prahok

fish pasteprahoc
Prahok is a crushed, salted and fermented fish paste (usually of mudfish) that is used in Cambodian cuisine as a seasoning or a condiment.

Oncom

onchom
Oncom is closely related to tempeh; both are foods fermented using mold.

Dosa

Rava dosaDosaithosai
Amazake, beer, bread, choujiu, gamju, injera, kvass, makgeolli, murri, ogi, rejuvelac, sake, sikhye, sourdough, sowans, rice wine, malt whisky, grain whisky, idli, dosa, vodka, boza, and chicha, among others.
A dosa is a cooked flat thin layered rice batter, originating from the South India, made from a fermented batter.

Idli

idlyIdli kukusidlies
Amazake, beer, bread, choujiu, gamju, injera, kvass, makgeolli, murri, ogi, rejuvelac, sake, sikhye, sourdough, sowans, rice wine, malt whisky, grain whisky, idli, dosa, vodka, boza, and chicha, among others.
The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice.

Olive

olivesolive treeOlea europaea
Other widely consumed fermented foods include vinegar, olives, and cheese.
Raw or fresh olives are naturally very bitter; to make them palatable, olives must be cured and fermented, thereby removing oleuropein, a bitter phenolic compound that can reach levels of 14% of dry matter in young olives.

Leavening agent

leavenedunleavenedleavening
However, similar processes take place in the leavening of bread (CO 2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt.
Chemical leavens are used in quick breads and cakes, as well as cookies and numerous other applications where a long biological fermentation is impractical or undesirable.

Bacteria

bacteriumbacterialEubacteria
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.
Bacteria, often lactic acid bacteria, such as Lactobacillus and Lactococcus, in combination with yeasts and moulds, have been used for thousands of years in the preparation of fermented foods, such as cheese, pickles, soy sauce, sauerkraut, vinegar, wine and yogurt.

Dhokla

Khaman Dhokla
It is made with a fermented batter derived from rice and split chickpeas.