Citizendia
Your Ad Here

For other uses, see Fermentation.
Beer fermenting at a brewery.
Beer fermenting at a brewery. Beer is the world's oldest and most widely consumed Alcoholic beverage and the third most popular drink overall after water and tea A brewery is a dedicated building for the making of Beer, though beer can be made in the home and has been for much of beer's history

Fermentation in food processing typically refers to the conversion of sugar to alcohol using yeast under anaerobic conditions. Food processing is the set of methods and techniques used to transform raw Ingredients into Food or to transform food into other forms for consumption by Sugar is a class of edible Crystalline substances mainly Sucrose, Lactose, and Fructose. In Chemistry, an alcohol is any Organic compound in which a Hydroxyl group ( - O[[hydrogen H]]) is bound to a Carbon Yeasts are a growth form of eukaryotic Microorganisms classified in the kingdom Fungi, with about 1500 Species currently described A more general definition of fermentation is the chemical conversion of carbohydrates into alcohols or acids. Carbohydrates (from ' Hydrates of Carbon ' or saccharides ( Greek σάκχαρον meaning " Sugar " are the most In Computer science, ACID ( Atomicity Consistency Isolation Durability) is a set of properties that guarantee that Database transactions are When fermentation stops prior to complete conversion of sugar to alcohol, a stuck fermentation is said to have occurred. Fermentation in Food processing typically refers to the conversion of Sugar to Alcohol using Yeast under Anaerobic conditions The science of fermentation is known as zymology. Zymurgy or zymology is the study of fermentation. The word was originally used to describe the science involved in these processes but it has since become more broadly

Fermentation usually implies that the action of the microorganisms is desirable, and the process is used to produce alcoholic beverages such as wine, beer, and cider. A microorganism (also spelled micro organism or micro-organism and also called a microbe) is an Organism that is Microscopic (usually Wine is an Alcoholic beverage made from the fermentation of Grape juice Beer is the world's oldest and most widely consumed Alcoholic beverage and the third most popular drink overall after water and tea For the non-alcoholic beverage commonly known in the US as "cider" see Apple cider. Fermentation is also employed in preservation to create lactic acid in sour foods such as pickled cucumbers, kimchi and yogurt. Lactic acid ( IUPAC Systematic name: 2-hydroxypropanoic acid) also known as milk acid, is a Chemical compound that plays a role Food is any substance usually composed primarily of Carbohydrates Fats water and/or Proteins that can be eaten or drunk by an A pickled cucumber, most often simply called a pickle in the United States and Canada, is a Cucumber that has been pickled in a Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of vegetables with varied seasonings most commonly referring to Yoghurt, yogurt, yoghourt, youghurt or yogourt (see spelling below is a

Contents

History

See also: History of wine and History of beer

Since fruits ferment naturally, fermentation precedes human history. The history of Wine spans thousands of years and is closely intertwined with the history of Agriculture, Cuisine, Civilization and See also Beer Beer is one of the world's oldest beverages with the history of beer dating back to the 6th millennium BC and being recorded in the written history of Since prehistoric times, however, humans have been controlling the fermentation process. The earliest evidence of winemaking dates from eight thousand years ago, in Georgia, in the Caucasus area. Georgia ( საქართველო, Sakartvelo) is a Transcontinental country in the Caucasus region situated at the dividing line between The Caucasus ( also referred to as North Caucasus) is a geopolitical region located between Europe Asia & Middle East [1] Seven-thousand-year-old jars of wine have been excavated in the Zagros Mountains in Iran, which are now on display at the University of Pennsylvania. The Zagros Mountains (جبال زاجروس (رشته كوههاى زاگرس ( Sorani Kurdish: Zagros - زاگرۆس make up Iran 's and Iraq 's The University of Pennsylvania (also known as Penn) is a private University located in Philadelphia, Pennsylvania, USA. [2] There is strong evidence that people were fermenting beverages in Babylon circa 5000 BC,[3] ancient Egypt circa 3150 BC,[4] pre-Hispanic Mexico circa 2000 BC,[3] and Sudan circa 1500 BC. Babylon was a City-state of ancient Mesopotamia, the remains of which can be found in present-day Al Hillah, Babil Province, Iraq The 5th millennium BC saw the spread of Agriculture from the Near East throughout southern and central Europe Ancient Egypt was an Ancient Civilization in eastern North Africa, concentrated along the lower reaches of the Nile River in what is now The 4th millennium BC saw major changes in human culture It marks the beginning of the Bronze Age and of Writing. The 20th century BC is a Century which lasted from the year 2000 BC to 1901 BC Sudan (officially the Republic of Sudan) ( السودان al-Sūdān is a country in northeastern Africa. [5] There is also evidence of leavened bread in ancient Egypt circa 1500 BC[6] and of milk fermentation in Babylon circa 3000 BC. Ancient Egypt was an Ancient Civilization in eastern North Africa, concentrated along the lower reaches of the Nile River in what is now The 30th century BC is a Century which lasted from the year 3000 BC to 2901 BC [3] The Chinese were probably the first to develop vegetable fermentation. [3]

French chemist Louis Pasteur was the first known zymologist, when in 1854 he connected yeast to fermentation. This article is about the country For a topic outline on this subject see List of basic France topics. Louis Pasteur (27 December 1822 – 28 September 1895 a French Chemist and Microbiologist, is best known for remarkable breakthroughs in the causes and Year 1854 ( MDCCCLIV) was a Common year starting on Sunday (link will display the full calendar of the Gregorian Calendar (or a Common year Pasteur originally defined fermentation as "respiration without air". Pasteur performed careful research and concluded;

"I am of the opinion that alcoholic fermentation never occurs without simultaneous organization, development and multiplication of cells. . . . If asked, in what consists the chemical act whereby the sugar is decomposed . . . I am completely ignorant of it. "

The German Eduard Buchner, winner of the 1907 Nobel Prize in chemistry, later determined that fermentation was actually caused by a yeast secretion that he termed zymase. Germany, officially the Federal Republic of Germany ( ˈbʊndəsʁepuˌbliːk ˈdɔʏtʃlant is a Country in Central Europe. Eduard Buchner (May 20 1860 &ndash August 13 1917 was a German chemist and zymologist, the winner of the 1907 Nobel Prize in Chemistry Year 1907 ( MCMVII) was a Common year starting on Tuesday (link will display the full calendar of the Gregorian calendar (or a Common year The Nobel Prize (Nobelpriset (Nobelprisen is a Swedish prize established in the 1895 will of Swedish chemist Alfred Nobel; it was first awarded in Peace, Literature Zymase is an Enzyme complex ("mixture" that catalyzes Glycolysis, the fermentation of Sugar into Ethanol and Carbon [7]

Uses

The primary benefit of fermentation is the conversion of sugars and other carbohydrates, e. Carbohydrates (from ' Hydrates of Carbon ' or saccharides ( Greek σάκχαρον meaning " Sugar " are the most g. , converting juice into wine, grains into beer, carbohydrates into carbon dioxide to leaven bread, and sugars in vegetables into preservative organic acids. JUICE is a widely used non-commercial Software package for editing and analysing phytosociological data Wine is an Alcoholic beverage made from the fermentation of Grape juice Beer is the world's oldest and most widely consumed Alcoholic beverage and the third most popular drink overall after water and tea Carbon dioxide ( Chemical formula:) is a Chemical compound composed of two Oxygen Atoms covalently bonded to a single A leavening agent (sometimes called just leavening or leaven) is a substance used in Doughs and batters that causes a foaming action intended Bread is a Staple food prepared by Baking a Dough of Flour and Water. An organic acid is an Organic compound with Acidic properties

Food fermentation has been said to serve five main purposes:[8]

Fermentation has some uses exclusive to foods. Fermentation can produce important nutrients or eliminate antinutrients. A nutrient is food or chemicals that an organism needs to live and grow or a substance used in an organism's metabolism which must be taken in from its environment Food can be preserved by fermentation, since fermentation uses up food energy and can make conditions unsuitable for undesirable microorganisms. For example, in pickling the acid produced by the dominant bacteria inhibit the growth of all other microorganisms. Pickling, also known as brining or corning, is the process of preserving Food by Anaerobic fermentation in Brine (a solution Depending on the type of fermentation, some products (e. Fractional freezing is a process used in Process engineering and Chemistry to separate two liquids with different melting points g. , fusel alcohol) can be harmful to people's health. Fusel alcohols, also sometimes called fusel oils, or potato oil in Europe are higher order (more than two carbons Alcohols formed by fermentation

In alchemy, fermentation is often the same as putrefaction, meaning to allow the substance to naturally rot or decompose. Alchemy a part of the Occult Tradition is both a philosophy and a practice with an ultimately unknown aim involving the improvement of the alchemist as well as the making of Putrefaction is the decomposition of animal Proteins especially by anaerobic microorganisms, described as Putrefying bacteria. The Aviation term ROT stands for rate one turn, also known as a standard rate turn. Decomposition (or spoilage) refers to the break down of tissue of a formerly living Organism into simpler forms of matter

Stuck fermentation

A stuck fermentation is where a fermentation has stopped before completion; i. e. , before the anticipated percentage of sugars has been converted by yeast into alcohol or carbohydrates into carbon dioxide.

Typically, a stuck fermentation may be caused by: 1) insufficient or incomplete nutrients required to allow the yeast to complete fermentation; 2) low temperatures, or temperature changes which have caused the yeast to stop working early; or 3) a percentage of alcohol which has grown too high for the particular yeast chosen for the fermentation.

Corrections to stuck fermentations may include: 1) repitching a different yeast 2) incorporation of nutrients in conjunction with the repitched yeast; 3) restoration of accommodative temperatures for the given yeast.

Fermented foods by region

Nattō, a Japanese fermented soybean food
Nattō, a Japanese fermented soybean food

Fermented foods by type

Bean-based

cheonggukjang(청국장), doenjang(된장), miso (味噌(みそ)), natto(納豆(なっとう)）, soy sauce, stinky tofu(臭豆腐), tempeh

Grain-based

Batter made from Rice and Lentil (Vigna mungo) prepared and fermented for baking Idlis and Dosas
Batter made from Rice and Lentil (Vigna mungo) prepared and fermented for baking Idlis and Dosas

amazake, beer, bread, choujiu, gamju(감주), injera, makgeolli, ogi, sake, sikhye, sourdough, rice wine, Malt whisky, grain whisky, Vodka, batter

Vegetable-based

kimchi(김치), mixed pickle, sauerkraut

Fruit-based

wine, vinegar, cider

Honey-based

mead, metheglin

Dairy-based

cheese, kefir, kumis (mare milk), shubat (camel milk), cultured milk products such as quark, filmjölk, crème fraîche, smetana, skyr, yogurt

Fish-based

bagoong, fish sauce, Hákarl, jeotgal (젓갈), rakfisk, shrimp paste, surströmming, heshikoHidal

Meat-based

salami, prosciutto

Risks of consuming fermented foods

Alaska, despite its small population, has witnessed a steady increase of cases of botulism since 1985. Poi is a Hawaiian word for the primary Polynesian Staple food made from the Corm of the kalo plant (known widely as Cheonggukjang (ʨʰʌŋkukʨaŋ is a fermented Soybean paste used in Korean cuisine. Doenjang (tønʨaŋ is a traditional Korean fermented Soybean paste is a traditional Japanese food produced by fermenting Rice, Barley and/or Soybeans, with salt and the fungus (the most typical miso is made is a traditional Japanese food made from fermented Soybeans popular especially for Breakfast. Soy sauce ( US) soya sauce ( Commonwealth) shoyu ( Japan) or sillao ( Peru) is a fermented Sauce Stinky tofu is a form of fermented Tofu, which as the name suggests has a strong Odor. Tempeh, or tempe in Javanese, is made by a natural culturing and controlled fermentation process that binds Soybeans into a cake form History Although the precise history of the modern idli is unknown it is a very old food in southern Indian cuisine Preparation Regular dosa batter is made from Rice and split skinned Urad bean (black lentil blended with water and left to ferment overnight is a traditional sweet low-alcoholic Japanese drink made from fermented Rice. Beer is the world's oldest and most widely consumed Alcoholic beverage and the third most popular drink overall after water and tea Bread is a Staple food prepared by Baking a Dough of Flour and Water. Choujiu is a type of Chinese fermented Alcoholic beverage brewed from Glutinous rice. Gamju or dansul can also refer to the non-alcoholic Korean drink Sikhye. Injera ( Ge'ez እንጀራ ɨndʒǝra sometimes transliterated enjera) or taita is a Pancake -like Bread made out of Teff Makgeolli, also known as takju, is a traditional alcoholic beverage native to Korea. Ogi is a fermented Cereal Porridge from West Africa, typically made from Maize, Sorghum, or Millet. Sikhye (also spelled shikhye or shikeh; also occasionally termed dansul or gamju) is a Sourdough (or more formally natural leaven or Levain) refers to the process of leavening Bread by capturing wild Yeasts Vodka is one of the world's most popular Distilled beverages It is a clear liquid which consists of mostly Water and Ethanol purified by Distillation Batter is a liquid mixture usually based on one or more Flours combined with liquids such as Water, Milk or Beer. Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of vegetables with varied seasonings most commonly referring to Mixed pickles are Pickles made from a variety of vegetables mixed together in the same pickling process Sauerkraut ( English:, German:, Yiddish: ˈzɔi̯əʀˌkʀɔi̯t is finely shredded Cabbage that has been fermented by various Wine is an Alcoholic beverage made from the fermentation of Grape juice Vinegar is an acidic liquid processed from the Fermentation of Ethanol in a process that yields its key ingredient Acetic acid (also called ethanoic acid For the non-alcoholic beverage commonly known in the US as "cider" see Apple cider. Mead (ˈmiːd is a fermented Alcoholic beverage made of Honey, Water, and Yeast. Mead (ˈmiːd is a fermented Alcoholic beverage made of Honey, Water, and Yeast. Cheese is a Food made from Milk, usually the milk of cows, Buffalo, Goats or sheep, by coagulation. For the Islamic term see Kaffir. Kefir (alternately keefir, kephir, kewra, talai, mudu kekiya Kumis ( Turkish:kımız Mongolian:airag is a fermented dairy product traditionally made from mare's milk Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented Quark (or qvark) is a type of fresh Cheese of Central European origin Filmjölk (also known as fil or the older word surmjölk) is a Swedish Mesophilic Fermented milk product that is made by fermenting Crème fraîche (kʁɛm fʁɛʃ French for "fresh cream" of French origin is the continental European counterpart to the Soured cream Smetana is a Russian loanword in English for a Dairy product, that is produced by Souring heavy cream Skyr is an Icelandic cultured dairy product, a type of fresh cheese that has been strained like Bulgarian yoghurt Yoghurt, yogurt, yoghourt, youghurt or yogourt (see spelling below is a Bagoong Terong or bagoong, and bugguong in the Ilocano language is a common ingredient used in the Philippines and particularly in Northern Fish sauce is a Condiment that is derived from fish that have been allowed to ferment. For the species of shark see Greenland shark Hákarl or kæstur hákarl ( Icelandic for "fermented shark" is Jeotgal or jeot (ʨʌtgal is a salted fermented food in Korean cuisine. Rakfisk (rakfisk is a traditional eastern Norwegian dish made from Trout or sometimes char, salted and fermented for two to Shrimp paste or shrimp sauce, is a common ingredient used in Southeast Asian and Southern Chinese cuisine. Surströmming ("soured (Baltic herring" is a northern Swedish delicacy consisting of fermented Baltic Herring. For other uses see Salama and Salameh. Salami is cured Sausage, fermented and air-dried Prosciutto (proˈʃutːo pronounced "pro-shoo-toe" is the Italian word for ham. Alaska ( Аляска Alyaska) is a state in the United States of America, in the northwest of the North American continent Botulism ( Latin, botulus, "sausage" is a rare but serious Paralytic illness caused by Botulin Toxin. It has more cases of botulism than anywhere else in the United States of America. The United States of America —commonly referred to as the [9] This is caused by the traditional Eskimo practice of allowing animal products such as whole fish, fish heads, walrus, sea lion and whale flippers, beaver tails, seal oil, birds, etc. Eskimos or Esquimaux are Indigenous peoples who have traditionally inhabited the circumpolar region from eastern Siberia ( Russia) across The walrus ( Odobenus rosmarus) is a large flippered Marine mammal with a discontinuous circumpolar distribution in the Arctic Ocean and For other uses of the term "sea lion" see Sea lion (disambiguation. Whales are marine mammals which are neither Dolphins (ie members of the families Delphinidae or Platanistoidae) nor Porpoises Orcas Beavers are two primarily nocturnal semi-aquatic species of Rodent, one native to North America and one to Europe , to ferment for an extended period of time before being consumed. The risk is exacerbated when a plastic container is used for this purpose instead of the old-fashioned method, a grass-lined hole, as the botulinum bacteria thrive in the anaerobic conditions created by the plastic. Clostridium botulinum is a Gram-positive, rod shaped bacterium that produces the Neurotoxin Botulin, which causes the flaccid

See also

References

  1. ^ 8,000-year-old wine unearthed in Georgia. Brewing is the production of Alcoholic beverage and Alcohol fuel through fermentation. Fermentation is the process of deriving energy from the oxidation of organic compounds such as carbohydrates using an endogenous electron acceptor which is The fermentation lock or airlock is a device used in Beer Brewing and Wine making that allows Carbon dioxide released by the beer Fermentation has many important uses in industry Though the word fermentation can have stricter definitions when speaking of it in industrial fermentation it more loosely Winemaking, or vinification, is the production of Wine, starting with selection of the Grapes and ending with bottling the finished wine Yeasts are a growth form of eukaryotic Microorganisms classified in the kingdom Fungi, with about 1500 Species currently described The process of fermentation in Wine is the Catalyst function that turns Grape juice into an Alcoholic beverage. Bletting is a process certain fleshy Fruits undergo when beyond Ripening they have started to decay and ferment. Food microbiology is the study of the Microorganisms which inhabit create or contaminate Food. Industrial microbiology or microbial biotechnology encompasses the use of Microorganisms in the manufacture of food or industrial products The Independent (2003-12-28). Year 2003 ( MMIII) was a Common year starting on Wednesday of the Gregorian calendar. Events 1065 - Westminster Abbey is Consecrated. 1308 - The reign of Emperor Hanazono, Emperor of Retrieved on 2007-01-28. Year 2007 ( MMVII) was a Common year starting on Monday of the Gregorian calendar in the 21st century. Events 1077 - Walk to Canossa: The Excommunication of Henry IV Holy Roman Emperor is lifted
  2. ^ Now on display . . . world's oldest known wine jar. Retrieved on 2007-01-28. Year 2007 ( MMVII) was a Common year starting on Monday of the Gregorian calendar in the 21st century. Events 1077 - Walk to Canossa: The Excommunication of Henry IV Holy Roman Emperor is lifted
  3. ^ a b c d Fermented fruits and vegetables. A global perspective. FAO Agricultural Services Bulletins - 134. Retrieved on 2007-01-28. Year 2007 ( MMVII) was a Common year starting on Monday of the Gregorian calendar in the 21st century. Events 1077 - Walk to Canossa: The Excommunication of Henry IV Holy Roman Emperor is lifted
  4. ^ Cavalieri, D; McGovern PE, Hartl DL, Mortimer R, Polsinelli M. (2003). "Evidence for S. cerevisiae fermentation in ancient wine." (). Journal of Molecular Evolution 57 Suppl 1: S226–32. doi:10.1007/s00239-003-0031-2. A digital object identifier ( DOI) is a permanent identifier given to an Electronic document. 15008419.  
  5. ^ Dirar, H. , (1993), The Indigenous Fermented Foods of the Sudan: A Study in African Food and Nutrition, CAB International, UK
  6. ^ Sugihara, T. F. , (1985), Microbiology of Breadmaking, in ". "Microbiology of Fermented Foods", edited by Wood, B. J. B. , Elsevier Applied Science Publishers, UK
  7. ^ The Nobel Prize in Chemistry 1929. Retrieved on 2007-01-28. Year 2007 ( MMVII) was a Common year starting on Monday of the Gregorian calendar in the 21st century. Events 1077 - Walk to Canossa: The Excommunication of Henry IV Holy Roman Emperor is lifted
  8. ^ Steinkraus, K. H. , Ed. (1995). Handbook of Indigenous Fermented Foods. New York, Marcel Dekker, Inc.
  9. ^ Why does Alaska have more botulism?. Retrieved on 2007-01-28. Year 2007 ( MMVII) was a Common year starting on Monday of the Gregorian calendar in the 21st century. Events 1077 - Walk to Canossa: The Excommunication of Henry IV Holy Roman Emperor is lifted

External links

© 2009 citizendia.org; parts available under the terms of GNU Free Documentation License, from http://en.wikipedia.org
 Dapyx Software network: MP3 Explorer | Ebook Manager | Zenithic