Fermentation
Fermentation is a natural process where microorganisms like yeast and bacteria convert sugars into alcohol, gases, or acids. This occurs in the absence of oxygen and is commonly used in food production. For example, yeast ferments sugars in dough, causing it to rise, while in brewing, it produces alcohol in beer. Fermentation not only enhances flavors and preserves food but also can increase nutritional value. It's fundamental in making products like yogurt, cheese, sauerkraut, and kombucha, showcasing how simple ingredients can transform into diverse and enjoyable foods and beverages.
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Fermentation is a natural process where microorganisms like yeast and bacteria convert sugars into alcohol, acids, or gases under anaerobic (low or no oxygen) conditions. This process is commonly used in food production, such as in making bread, yogurt, beer, and sauerkraut. During fermentation, the microorganisms break down the sugars, producing byproducts that can enhance flavor, preserve food, and improve texture. For example, yeast ferments sugar in dough, causing it to rise, while bacteria can ferment milk into yogurt. Fermentation is essential not only for food but also for energy production in various biological processes.