Results for: Ferment

Answered

What is ferment?

Answer The breakdown of complex organic materials into simpler substances by microorganisms. This process produces energy. An example would be the breakdown of s… (MORE)

Jessica.Ochoa.fb3917

2 Contributions

Answered

In Elements and Compounds

What is fermention?

An anaerobic (without oxygen) cellular process in which organic foods are converted into simpler compounds, and chemical energy (ATP) is produced. Supplement Fe…rmentation differs from cellular respiration in a way that it uses organic compoundssuch as carbohydrates as (endogenous) electron acceptors instead of molecular oxygen(which is an exogenous electron acceptor in cellular respiration). However, compared with oxidative phosphorylation (of cellular respiration), fermentation produces less ATP. Fermentation occurs in fruits, bacteria, yeasts, fungi, as well as in mammalian muscle. Yeasts were discovered to have connection with fermentation as observed by the French chemist, Louis Pasteur. Pasteur originally defined fermentation as respiration without air. However, fermentation does not have to always occur in anaerobic condition. Yeasts still prefer to undergo fermentation to process organic compounds and generate ATP even in the presence of oxygen. However, in mammalian muscles, they turn from oxidative phosphorylation (of cellular respiration) to fermentation when oxygen supply becomes limited, especially during a strenuous activity such as intensive exercising. Fermentation is believed to have been the primary means of energy production in earlier organisms before oxygen was at high concentration in theatmosphere, and thus would represent a more ancient form of energy production in cells. Fermentation occurs naturally but humans have used and controlled the process. It is used in the production of alcohol, bread, vinegar, and other food or industrial products: Fermentation (food) - the conversion of carbohydrates into alcohols or acids under anaerobic conditions used for making certain foods. Fermentation (wine) -- the process of fermentation commonly used in winemaking Fermentation (beer) -- the process of fermentation used in brewing beer Fermentation (tea) - used in the tea industry for the aerobic treatment of tea leaves to break down certain unwanted chemicals and modify others to develop the flavour of the tea Ethanol fermentation - a form of anaerobic respiration used primarily by yeasts when oxygen is not present in sufficient quantity for normal cellular respiration Industrial fermentation, the breakdown and re-assembly of biochemicals for industry, often in aerobic growth conditions (MORE)

Answered

In Drinks and Beverages

What is alchoholic fermentation?

Ethanol fermentation, also referred to as alcoholic fermentation, is a biological process in which sugars such as glucose, fructose, and sucrose are converted into cellular en… (MORE)

Neodarwinian

16,472 Contributions

Answered

In Microbiology

Is fermentation anaerobic?

Yes, fermentation can be accomplished without oxygen, which is the meaning of the term ' anaerobic. '

Answered

In Biology

Why is fermentation necessary?

Fermentation provides a mechanism by which some cells can oxidize organic fuel and generate ATP without the use of oxygen.

Least Duck

161,645 Contributions

Save the planet! -We may want to live on it yet a while longer

Answered

In Literature & Language

What is a summary of fermentation?

The definition of fermentation is "breaking down into simpler components". Fermentation makes the foods easier to digest and the nutrients easier to assimilate. In effect, muc…h of the work of digestion is done for you. Since it doesn't use heat, fermentation also retains enzymes, vitamins, and other nutrients that are usually destroyed by food processing. The active cultures that pre-digest the food as part of the fermentation process actually generate nutrients. So there are more vitamins--especially B-vitamins--and minerals like iron are released from the chemical bonds that prevent them from being assimilated. In effect, the nutritional value of a food goes up when it has been fermented.. The fermentation process also preserves the food. You start with a wholesome, raw food and preserve it in a way that leaves its nutrients intact, so you have the health benefits of raw food with having to run to the grocery store every other day for more--which is what happens, unless you're lucky enough to have a garden. Note, too, that it's especially important to ferment (or otherwise prepare) the cruciferous vegetables (cabbage, broccoli, cauliflower, kale, kohlrabi, brussels sprouts, and turnip greens.) Those vegetables have important anti-cancer properties. But if they're not cooked or fermented first, they tend to depress the thyroid, which lowers your energy and gives you a tendency to gain weight. (That's generally not a problem in small quantities, but it can become one if you eat a lot of these vegetables.) On the other hand, the cruciferous vegetables can be overcooked, too. That makes fermentation an ideal way to unlock the nutrients in cruciferous vegetables, because there is no risk of overcooking. How Fermentation Works The critical ingredients for the fermentation process are: Salt (sea salt)Lack of oxygenCool temperature Salting the food preserves the food and protects it from bacteria, so it doesn't spoil before it ferments. Sea salt is most desirable for that purpose, rather than table salt. (Table salt has been bleached and has had other important minerals removed.) Once the food is salted, it needs to be kept in a cool place with minimal oxygen. To keep the contents cool, Koreans have traditionally placed their Kimchi pots in the ground, which stays at 55 degrees year-round. Basements and root cellars are also good. For the rest of us, one author recommended using a small refrigerator at the least cool temperature setting. The final step is keeping the air out, which allows fermentation to occur. It's a process that only takes place in the absence of oxygen. That's why an apple core rots at the bottom of a garbage can, but simply dries out at the top. So you keep stirring compost to keep it from fermenting (and smelling), but you want your kimchi to ferment. Go figure. (The fermentation does produce a bit of an odor, but you get used to it.) The ideal way to keep the air out of the process is to put a stone in the jar that fits to the edges. The stone keeps constant pressure at the top, continually squeezing air out as the contents condense and. (MORE)

Answered

In Drinks and Beverages

Who invented fermentation?

Nobody invented fermentation as it is a natural process. Louis Pasteur, a French chemist, discovered our modern understanding of fermentation.

Answered

In Microbiology

What is stormy fermentation?

Clostridium perfringens show stormy fermentation in litmus milk medium. Lactose in the medium is fermented to organic acid and gas by the organism. Acid changes the colour of … (MORE)

Lizz1155

6,292 Contributions

Answered

In Breads

What is ferment of dough?

A "ferment" is normally the initial part of a bread recipe were you mix a small quantity of the flour, yeast and water together (normally it will be a liquidy mixture rather t… (MORE)

Answered

In Uncategorized

Why is fermentation mportant?

Without it - many foods would be unpalatable - or impossible. Fermentation plays a part in the production of beer, wine, vinegar & bread !