Definition of Fermentation

© Copyright Bee Wilder

Also see Grains, Nuts, Seeds & Legumes Must Be Properly Prepared and Why Fermented Foods & Drinks are Healthy.

Fermentation is a process in which an agent [typically bacteria and yeast] cause an organic substance to break down into simpler substances; especially, the anaerobic [no oxygen] breakdown of sugar into alcohol, i.e. the making of beer or wine.

Fermentation is based upon the word "Ferment" which means any agent or substance, such as a bacterium, mould, yeast, or enzyme, that causes fermentation. Ferment comes from the Latin word "fermentare" which means to leaven, ferment, which is from the word "fermentum" a substance causing fermentation, from the root word (original word) "fervere" to boil, seethe, or brew.

Fermentation in food processing is the conversion of carbohydrates (plant foods) to alcohols and carbon dioxide, or organic acids, using yeasts, bacteria, or a combination thereof, under anaerobic (no oxygen) conditions.

Fermentation usually implies that the action of microorganisms is desirable, and the process is used to produce alcoholic beverages such as wine, beer, and cider. Fermentation is also employed in the leavening of bread, and for preservation techniques to create lactic acid in sour foods such as sauerkraut, dry sausages, kimchi and yogurt, or vinegar (acetic acid) for use in pickling foods.

The primary benefit of fermentation is the conversion of sugars and other carbohydrates, e.g., converting juice into wine, grains into beer, carbohydrates into carbon dioxide to leaven bread, and sugars in vegetables into organic acids which preserve them.

Food fermentation has been said to serve five main purposes:

1. Enrichment of the diet through development of a diversity of flavors, aromas, and textures in foods.
2. Preservation of food through lactic acid, alcohol, acetic acid, etc. fermentation.
3. Elimination of antinutrients in foods, such as phytates in grains, nuts, seeds and legumes (peas and peas from pods, including peanuts) that block digestion of minerals when consumed without proper preparation - see Grains, Nuts, Seeds & Legumes Must Be Properly Prepared for more information.
4. A decrease in cooking times.