Food Chemistry and Food Microbiology

Fermentation

Track 5: Fermentation

Fermentation is a technique to preserve food and alter its quality. Yeast, especially Saccharomyces cerevisiae used to brew beer, leaven bread and make wine. Certain bacteria, including lactic acid bacteria, are used to make cheese, yogurt, hot sauce, pickles, fermented sausages and dishes such as kimchee. A common effect of these fermentation - food products is less hospitable to other microorganisms, including pathogens and food spoiling microorganisms, thus extending the food's shelf-life. Some of the cheese varieties also require molds to ripen and develop their characteristic flavors.