'What is fermentation? What\'s fermented ? according to some, it has been described as a better invention than fire. The scope of fermenting is not limited to fermented beverages (wine and beer). Likewise, fermented foods are included. Fermentation is the retention of foods that are high in nutrition away from spoilage quickly. Fermented foods are also popular among foods useful for health. The process of fermenting, called fermentation or fermentation, is the event of a substance being chemically decomposed through bacteria, fungi and other microorganisms, usually by giving off heat and foaming. Fermentation is an anaerobic, that is, a biochemical process that enables energy production in the absence of oxygen. In general, the most commonly produced simple compound in the fermentation of glucose (sugar) is pyruvate or one or more compounds derived from it: the most known examples of these are ethanol, lactic acid, hydrogen, butyric acid, and acetone. Although the term fermentation is used in biology and Chemical Sciences for energy-producing reactions in the absence of oxygen, it has a more general meaning in the food industry and also covers the breakdown reactions that microorganisms make in the presence of oxygen (such as vinegar fermentation). In biotechnology, this term is used even more generally, and any production (including proteins) made by microorganisms grown in large tanks is called fermentation. Importance of fermentation Fermentation is a process by which microorganisms convert food into other products with lactic acid, ethanol, and other metabolic byproducts. In other words, fermentation involves the slow breakdown of organic matter by microorganisms, and in doing so the use of plants or enzymes of animal origin. Biochemically, fermentation involves the anaerobic or partially anaerobic oxidation (oxidation process) of carbohydrates. Fermentation is most commonly used to extend shelf life, prevent spoilage, and produce alcohol. Fermentation allows the oxygen-free conversion of sugars to alcohol, while also producing energy for microorganisms or cells. Humans have been consuming fermented foods for over 9,000 years, and fermentation is a practical way to preserve and repeatedly use foods without refrigeration. What are the benefits of fermented foods? During fermentation, live bacteria break down food, making it easier to digest food and absorb nutrients. Fermentation does some digestive work and makes food more digestible. This makes it easier for our intestines to absorb the nutrients contained in food. Fermentation can also increase the nutritional content of foods. For example, fermentation can produce B vitamins that are not naturally present in food. Fermentation can enrich gut bacteria and have positive effects on the human microbiome.'
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