What You Need to Know
Fermentation is a process in which microorganisms, such as bacteria and yeast, convert sugars and starches into various compounds, including lactic acid, ethanol, and carbon dioxide. The temperature and time of fermentation can significantly impact the final product's flavor, texture, and nutritional content.
Steps
- 1.
Kimchi (Korea): Develops complex umami flavors and probiotic content through controlled fermentation
- 2.
Sourdough bread (Ancient Egypt): Temperature affects microbial balance between lactobacilli and yeast
- 3.
Tempeh (Indonesia): Warm fermentation binds soybeans into firm cake via mycelial growth
The Science
Primary Reaction
Microbial fermentation