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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 or zymurgy. The term "fermentation" is sometimes used to specifically refer to the chemical conversion of sugars into ethanol, a process which is used to produce alcoholic beverages such as wine, beer, and cider. Fermentation is also employed in the leavening of bread (CO2 produced by yeast activity); in preservation techniques to produce lactic acid in sour foods such as sauerkraut, dry sausages, kimchi, and yogurt; and in pickling of foods with vinegar (acetic acid).
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Significance of Fermentation Technology
The market for yeast & specialty yeast products has a significant impact on food and beverage production. Yeast & specialty yeast products are gaining importance due to their usage in high demand commodities. The yeast market is projected to reach USD 4.3 Billion by 2020, at a CAGR of 9.0%, as studied from 2015 to 2020.
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This page was last updated on 12th Sep, 2015
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