Fermentation usually implies that the action of microorganisms is desirable. Fermentation produces alcoholic beverages such as wine, beer, and cider. Fermentation is also employed in the leavening of bread and the production of dairy products. Key Terms
fermentation: Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. carbohydrates: A major class of foods that includes sugars and starches. microorganisms: A microorganism or microbe is a microscopic organism that comprises either a single cell (unicellular), cell clusters, or multicellular relatively complex organisms. oligodynamic action: that is active in small quantities; used especially to describe the sterilizing effect of some heavy metals against bacteria
Answers & Comments
Verified answer
Fermentation usually implies that the action of microorganisms is desirable.Fermentation produces alcoholic beverages such as wine, beer, and cider.
Fermentation is also employed in the leavening of bread and the production of dairy products.
Key Terms
fermentation: Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions.
carbohydrates: A major class of foods that includes sugars and starches.
microorganisms: A microorganism or microbe is a microscopic organism that comprises either a single cell (unicellular), cell clusters, or multicellular relatively complex organisms.
oligodynamic action: that is active in small quantities; used especially to describe the sterilizing effect of some heavy metals against bacteria