What are some practical uses of fermentation?

Answer 1

The use of fermentation to make bread rise and to produce Alcoholic Beverages is as old as the development of agriculture itself, which most scholars date to about 8000 B.C.

Answer 2

Yeast cells are used to ferment sugars and produce alcoholic beverages (beer and wine). They are also used to bake bread since the fermentation process creates carbon-dioxide gas, this makes bread rise.

Answer 3

Soy Sauce-Soy sauce (also called soya sauce) is a condiment made from a fermented paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. After fermentation, the paste is pressed, producing a liquid, which is the soy sauce, and a solid byproduct, which is often used as animal feed.

Iru-Irú is a type of fermented locust beans used as a condiment in cooking. It is similar to ogiriand douchi. It is very popular among the Yoruba people of Nigeria. It is used in cooking traditional soups like egusi soup, okro soup and ogbono soup.

Idli-Idli also romanized idly or iddly, plural idlis, is a traditional breakfast in south Indian households. Idli is savory cake of south Indian origin popular throughout India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.

Beer -Beer is an alcoholic beverage produced by the saccharification of starch and fermentation of the resulting sugar. The starch and saccharification enzymes are often derived from malted cereal grains, most commonly malted barley and malted wheat. Most beer is also flavored with hops, which add bitterness and act as a natural preservative, though other flavorings such as herbs or fruit may occasionally be included.

Kimchi-Kimchi is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. In traditional preparation Kimchi was often allowed to ferment underground in jars for months at a time. It is Korea's national dish, and there are hundreds of varieties made with a main vegetable ingredient such as napa cabbage, radish, scallion, or cucumber. Kimchi is also a main ingredient for many Korean dishes such as kimchi stew, kimchi pancake, kimchi soup, and kimchi fried rice.

Gundruk-Gundruk is fermented leafy green vegetable and is a popular food in Nepal and claimed to be one of the national dishes. Gundruk is obtained from the fermentation of leafy vegetables. It is served as a side dish with the main meal and is also used as an appetizer. Gundruk is an important source of minerals particularly during the off-season when the diet consists of mostly starchy tubers and maize which tend to be low in minerals.

Wine-Wine is an alcoholic beverage made from fermented grapes or other fruits. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, water, or other nutrients. Yeast consumes the sugars in the grapes and converts them into alcohol. Different varieties of grapes and strains of yeasts produce different types of wine. The well-known variations result from the very complex interactions between the biochemical development of the fruit, reactions involved in fermentation, and human intervention in the overall process. The final product may contain tens of thousands of chemical compounds in amounts varying from a few percent to a few parts per billion.

Vinegar-Vinegar is a liquid consisting mainly of acetic acid (CH3CO2H) and water. The acetic acid is produced by the fermentationof ethanol by acetic acid bacteria. Vinegar is now mainly used as a cooking ingredient, but historically, as the most easily available mild acid, it had a great variety of industrial, medical, and domestic uses, some of which (such as a general household cleanser) are still promoted today.

Mead-Mead also called honey wine is an alcoholic beverage that is produced by fermenting a solution of honey and water. It may also be produced by brewing a solution of water and honey with grain mash, which is strained before or after fermentation.

Cheese-Cheese is a food based on milk. Cheese is produced in wide-ranging flavors, textures, and forms. Cheese consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. It is produced by coagulation of the milk protein casein. They are acidified by bacteria, which turn milk sugars into lactic acid, and then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family.

Yogurt-Yogurt is a fermented milk product(soy milk, nut milks such as almond milk, and coconut milk can also be used) produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang.

Answer 4

Some practical uses of fermentation include producing foods such as bread, cheese, yogurt, and beer, as well as producing antibiotics like penicillin and other pharmaceuticals. Fermentation is also used in biofuel production and waste treatment processes.

Answer 5

Fermentation is the process where by alcohol is produced from bio material. and alcohol is used in many industrial processes

Answer 6

The use of fermentation to make bread rise and to produce Alcoholic Beverages is as old as the development of agriculture itself, which most scholars date to about 8000 B.C.

Answer 7

Two processes that make use of fermentation are alcoholic beverages, such as breweries, and gasoline.