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The Science of Fermentation
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Ethanol Fermentation
A type of anaerobic respiration used by yeast and some bacteria where glucose is converted into ethanol and carbon dioxide.
Kimchi
A traditional Korean dish made from fermented vegetables, primarily napa cabbage and Korean radishes, with a variety of seasonings.
Probiotics
Live microorganisms that are believed to provide health benefits when consumed, commonly found in fermented foods.
Carbon Dioxide (CO2)
A byproduct of fermentation that causes bread to rise and gives carbonation to alcoholic beverages.
Zymurgy
The branch of chemistry that studies the fermentation process, particularly as it applies to the making of alcohol, bread, and other fermented foods.
Yeast
Microorganisms that consume sugars and produce ethanol and carbon dioxide during fermentation.
Acetic Acid Bacteria
Bacteria that convert ethanol into acetic acid under aerobic conditions, important in the production of vinegar.
Kefir
A fermented milk drink similar to a thin yogurt that is made from kefir grains and cow, goat, or sheep milk.
Kombucha
A fermented tea drink produced by fermenting sweetened tea with a symbiotic culture of bacteria and yeast (SCOBY).
Microaerophilic
Referring to microorganisms that require oxygen, but at lower levels than are found in the atmosphere, relevant to certain types of fermentation.
Glycolysis
The first step in the fermentation process where glucose is broken down into pyruvate, yielding small amounts of ATP and NADH.
Alcoholic Fermentation
A form of fermentation in which sugars such as glucose, fructose, and sucrose are converted into cellular energy and thereby produce ethanol and carbon dioxide as metabolic waste products.
Sourdough
A type of bread made by fermenting dough using naturally occurring lactobacilli and yeast.
Starter Culture
Selected bacteria, molds, or yeasts that are added to begin the fermentation process in foods.
Anaerobic Respiration
A process by which microorganisms break down molecules in the absence of oxygen to release energy, resulting in products like ethanol or lactic acid during fermentation.
Sauerkraut
Finely cut raw cabbage that has been fermented by various lactic acid bacteria, known for its sour flavor and health benefits.
Aerobic Respiration
A process that is the opposite of fermentation, where organisms use oxygen to break down food molecules to get chemical energy for cell function.
Pasteurization
A process that involves heating food products to kill undesirable bacteria, yeasts, and molds that could cause spoilage or disease, often applied after fermentation to stabilize products.
Lactic Acid Bacteria
A group of bacteria that ferments sugars into lactic acid, a process important in making yogurt, cheese, and sauerkraut.
Wild Fermentation
The practice of relying on naturally-occurring bacteria and yeast to ferment food, rather than adding specific cultures.
Lacto-Fermentation
A fermentation process in which lactic acid bacteria convert sugars into lactic acid, preserving and enhancing the flavor and nutrition of food.
Fermenter
A bioreactor used for fermenting microorganisms under controlled conditions to produce fermented products like beer, yogurt, or pharmaceuticals.
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