Microbial science of Food Fermentations
Fermentation technology is determined as the metabolic process which involves the usage of microorganisms and enzymes for the production of compounds that have application in the pharmaceutical, chemical, and food industries. Fermentation occurs in certain types of anaerobic bacteria, fungi, and yeast and leads to contamination or spoilage of food. The process of fermentation is important to the food and beverage industries because excess heat and improper cooking can lead to the generation of harmful toxins. The enzymes convert sugars into ethanols.
Ethanol Fermentation/liquor aging.
Acidic corrosive maturation
Antacid maturations.
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