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Describe Fermentation a a method of preservation of food

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It is a metabolic process that converts sugar to acids and gases, or alcohol. It occurs
in yeast and bacteria, and also in oxygen-starved muscle cells, as in the case of lactic
acid fermentation. Fermentation is also used more broadly to refer to the bulk growth
of microorganisms on a growth medium, often with the goal of producing a specific
chemical product. French microbiologist Louis Pasteur is often remembered for his
insights into fermentation and its microbial causes. The science of fermentation is
known as zymology.
Fermentation does not necessarily have to be carried out in an anaerobic environment.
For example, even in the presence of abundant oxygen, yeast cells greatly prefer
fermentation to aerobic respiration, as long as sugars are readily available for
consumption (a phenomenon known as the Crabtree effect).[4] The antibiotic activity
of hops also inhibits aerobic metabolism in yeas

Types of fermentation
1. Alcoholic Fermentation:
Alcoholic fermentation generally means production of ethanol (CH3CH2OH). Commonly
yeasts, particularly Saccharomyces cerevisiae, are used for production of various
alcoholic beverages, as well as industrial alcohol. Yeasts are essentially aerobic
organisms, but they can also grow as facultative anaerobes.

2. Lactic Acid Fermentation:Lactic acid fermentations are of two types: Homo-
fermentative and Heterofermentative.

3. Propionic Acid Fermentation:
Propionic acid (CH3-CH2-COOH) is produced by several anaerobic bacteria among
which are the coryneform Propionibacterium, and Veillonella, Clostridium, Selenomonas
etc.
4. Butyric Acid — Butanol Fermentation:
The bacteria carrying out butyric acid-butanol fermentation are all obligately anaerobic
spore- forming bacteria belonging to the genus Clostridium. Besides butyric acid and n-
butanol, several other products of this fermentation are acetic acid, ethanol, isopropanol
and acetone depending on species

5. Mixed Acid Fermentation:
This type of fermentation occurs characteristically in bacteria belonging to the family
Enterobacteriaceae. These bacteria can grow both aerobically carrying out oxygen
respiration or anaerobically carrying out fermentation. The type of fermentation is called
mixed-acid, because, as products, several different organic acids and neutral
compounds are produced. A characteristic acid of mixed fermentation is formic acid,
though it is by no means the major product.

Titany answered the question on November 5, 2021 at 05:17

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Describe Fermentation a a method of preservation of food

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