Fermentation in food processing

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. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy.

Back to Harvest & Preserving →

Source: Wikipedia · Image: Wikimedia Commons · Public domain

ORCHARDHOME

Grow your own fruit — backyard orchards and pick-your-own know-how.

Get new guides by emailOccasional emails. No spam. Unsubscribe anytime.

InformationAbout Contact Privacy Policy Terms of Service Disclaimer Affiliate Disclosure Cookie Policy

Museum entries, images, and facts are drawn from Wikipedia and Wikimedia Commons, used under public-domain and Creative Commons licenses.