Fermentation

Fermentation is a metabolic process carried out by microorganisms that produce chemical alterations in organic matter due to the action of enzymes. The word 'ferment' comes from the Latin word 'fervere', which means 'to boil'. Ironically, fermentation is possible without heat, and the science of fermentation is known as zymology. Fermentation is a natural process that usually takes place in anaerobic conditions (without oxygen) and in the presence of beneficial microorganisms (such as yeast, mold, and bacteria) that get their energy from fermentation. While producing the energy, they break down carbohydrates that undergo several reaction steps and produce energy in ATP (Adenosine Triphosphate). Alcoholic beverages like wine, beer, and cider are made by the chemical conversion of carbohydrates into ethanol, which is also referred to as fermentation. To the food industries, it is simply any process that involves a microbial activity that results in favorable modification in the foodstuffs. People usually use three distinct types of fermentation: Lactic acid fermentation, Ethanol fermentation/alcohol fermentation, and Acetic acid fermentation.

Long before the biochemical process was fully understood, people used fermentation to produce wine, cheese, and beer. Fermentation is an old-age process used by humans, even without the deep knowledge of the mechanism. By demonstrating that fermentation is brought on by live cells in the 1850s and 1860s, Louis Pasteur became the first zymurgist or scientist to research fermentation. Fermentation occurs in prokaryotes and eukaryotes, including humans. Outside of the food business, certain fermentation products are significant from a commercial standpoint. For instance, acetone-butanol-ethanol fermentation results in the production of chemical solvents like acetone and butanol. Through mixed acid fermentation, complex organic pharmaceutical molecules including penicillin and other antibiotics, vaccines, and vitamins are produced. Fermented foods are rich in probiotics, beneficial microorganisms that help maintain a healthy gut, and have been associated with health benefits — from better digestion to stronger immunity. [Mohammad Riazul Islam]