Fermentation in food processing

From WikiMD's Health & Wellness Encyclopedia



Brief summary - Fermentation in food processing



Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. Other widely consumed fermented foods include vinegar, olives, and cheese. More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish.

About
Apple bitten.svg

WikiMD is the world's largest, free medical and wellness encyclopedia.
Anonymous editing not permitted. Only subject matter experts that are registered users can edit.


Wiki.png

Navigation: Wellness - Encyclopedia - Health topics - Disease Index‏‎ - Drugs - Rare diseases - Gray's Anatomy - USMLE - Hospitals

Ad: Tired of being Overweight? Try W8MD's insurance physician weight loss
Philadelphia medical weight loss & NYC medical weight loss.

WikiMD is not a substitute for professional medical advice. See full disclaimer.

Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.

Contributors: Admin