In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms — yeasts or bacteria —without an oxidizing agent being used in the reaction.

This review addresses microbial fermentation and clarifies its past importance and contribution to food preservation, flavoring, and nutrition. It systematically separates yeasts, molds, and bacteria and …

Food fermentation is a food processing technology that utilizes the growth and metabolic activity of microorganisms for the stabilization and transformation of food materials.

Apr 29, 2025 · Fermentation is a biochemical process where microorganisms break down carbohydrates to produce energy under oxygen-free conditions, creating products that range from tangy sauerkraut …

Unlike the strict biochemical definition, food fermentation can happen with or without oxygen. The microbes involved, called fermentation-associated microbes (FAM), vary depending on the food and …

Fermentation is one of the oldest food processing techniques known to humanity, encompassing a fascinating blend of science, tradition, and culture. For centuries, various societies have harnessed …

Sep 19, 2025 · Fermentation is a natural process where microorganisms, such as bacteria, yeast, or mold, convert sugars into acids, gases, or alcohol. This transformation not only alters the texture and …

Fermentation, along with salting, cooking, smoking, and sun drying, is one of the earliest ancient traditions developed by cultures all around the world to extend the possible storage time of foods.

Learn what fermentation is, how it works, and how you can start fermenting your own food at home with our easy-to-follow guide. What is Fermentation? Fermentation has been a cornerstone of culinary …

Fermentation has been used in food production for millennia. Ancient civilizations used microbial cultures to preserve foods, create alcoholic beverages, and improve the nutritional value and …