Essay On Fermentation

Fermentation

Biotechnology is the completion of 8000 years of human experience using living organisms and fermentation process to make compound such as beer, wine, bread and cheese.

Fermentation is a process in which microorganisms convert the into inorganic compound such as hydrogen and carbon dioxide, as well as organic products such as alcohol and organic acid, through breaking down, to obtain energy for their required in order to stay alive.

We used fermentation in various ways in our daily life.

There are basic two types of fermentation;

• Alcoholic fermentation

• Lactic acid fermentation

Alcoholic Fermentation;

In alcoholic fermentation ethanol is produced. It is done by the help of yeast. Yeast can be found in bubbles in beer and bread rising like things.

In this process 2 pyruvate

1. They can be stored for a certain length of time.

Fermented food can be stored for long time then the unfermented food. For example fresh milk spoil easily while the dairy products such as yogurt can be stored for a long time. This is due to the increase in lactic acid bacteria which prevent the entrance of other bacteria that cause decay and decomposition.

2. They have a characteristic taste and smell.

This is all because of the microorganisms which break down the organic matter, they build amino acid that are basis of the aromatic components and flavor. That is why microorganisms produce many different compound or substances, fermented food keep a very distinctive flavor and smell.

3. They promote good health.

Due to decomposition some substances are formed with smaller molecules. This cause the better digestion and absorption of nutrients, and also provoke the production of essential beneficial vitamins, amino acids and