FF - The Process of Fermentation Microlesson

The Process of Fermentation

Would you eat something that was fermented? Would it be good for you?  

Quick Glance: Hold the Pickles!

Have you ever eaten kimchi? What about pickles? Chances are you have.

These items are part of a growing trend of fermented foods. This group of foods has been around for centuries. But, the understanding of health benefits is more recent. Fermentation is a process that is used to make all sorts of food. It is a process in which microorganisms cause food to spoil. This happens thanks to bacteria, yeast, and some types of molds. Fermentation plays a role in our food supply because it helps manufacturers and home chefs to preserve foods in a way that is tasty and beneficial to our intestinal health.

Explore: Fermentation

Fermentation is a cellular process that breaks down sugar molecules and produces energy, without the use of oxygen. This process is often used to make breads, beers, and wines. It can also be employed in preservation to create lactic acid in sour foods such as pickled cucumbers, kimchi, and yogurt. The science of fermentation is known as zymology. That will be the focus of the lesson ahead.

In fermentation, the growth of microorganisms that cause food to spoil are impeded. As a result, chemicals or a by-product are released. This process causes the flavor and texture of food to change and food is digested easier.

 

 

Have you ever heard of the word fevere?

That is the Latin root or meaning of the word fermentation. This describes the appearance of the action of yeast on extracts of fruit or malted grain. The boiling appearance is due to the production of carbon dioxide bubbles caused by the anaerobic catabolism of the sugars present in the extracts.

Let’s take a look at how fermentation works.

 

Yeast, Bacteria, and Mold...OH MY!

Yeast, bacteria, and mold all play a role in the fermentation process. Yeast is quite important because it is the catalyst for many of the reactions needed to make bread and baked goods rise. Without the carbon dioxide, the bread will not have that light and airy texture. When yeast is added to the processing of grapes, the yeast eats the sugar and produces alcohol.

 

Fermenting bacteria can metabolize some sugars but not others. This helps to produce ethanol, lactic acid, succinic acid, acetic acid, CO₂, and H₂. Ethanol is important in the production of alcoholic drinks. Acetic acid is used in the production of vinegar which plays a huge role in home and manufacturing of fermented and pickled products. Lactic acid bacteria (lactobacillus) converts lactose in milk to lactic acid which changes milk into curds and whey from which cottage cheese, yogurt, and cheese are made.

Most people think of mold in a negative way and it can be harmful to some people when consumed in food. However, some molds are beneficial because they add flavor to cheeses such as Stilton, Gorgonzola, and Blue Cheese. Molds also contribute to the making of soy sauce. Molds make ascetic and lactic acid which are important to the production of many enzymes. And aside from the food industry, the most important contribution of molds is in the production of penicillin.

Fermentation Alcohol

 

Packaging

Packaging plays an influential role in the Food industry. It is quite important in protecting the food and keeping it safe from contamination. Besides the protection factor, many businesses invest a lot of money in marketing and they use the packaging to advertise the product. This can encourage potential buyers to purchase the food. Some packaging also provides convenience. It might contain a zip lock feature to protect freshness but also allow multiple servings. Lastly, many consumers like portion control so manufactures will make small serving sizes of popular items like chips, cookies, and snacks.

There are a few steps in the packaging process as well. Some products may have only one package, but others may require more protection for shipping or display. See the graphic below to better understand this process.

 

Beyond basic packaging like cardboard, aluminum, and tin, manufacturers must consider the type of products they package. Some foods may have a higher tendency to go bad and grow dangerous bacteria like listeria or botulism. So, manufacturers will remove or displace oxygen inside the packaging. Here are some examples of several types of oxygen-reduced packaging and an explanation of how each process works.

• Vacuum packaging- Oxygen is removed from the plastic packaging to reduce potential contamination.
• Cook-chill packaging in which cooked food is hot-filled, placed in plastic bags, sealed, and then rapidly chilled or cooled.
• Sous vide packaging in which raw or partially cooked food is placed in a bag, cooked in the bag, and then chilled.

Challenge

So do you think you understand fermentation? Try the challenge below to test your knowledge.

 

Takeaway: Alcohol as Gas?

This is true. Currently, ethanol which is a form of alcohol is used as a gas in the United States. This process happens through fermentation. Ethanol is used as a blending agent with gasoline to increase octane and cut down carbon monoxide and other smog-causing emissions. It is most commonly made from starches and sugars. In the US, most of this is derived from corn. It is cheaper and requires less energy to produce this type of alcohol/gasoline as well. The negative or downside to this is that it takes large pieces of land to grow enough corn to produce ethanol. Since its popularity in the last decade, corn prices have risen in the grocery store because more and more resources are going to produce ethanol gasoline. As you can see, fermentation has its place in a couple of different industries.

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