Description
Controlled microbial fermentation transforms base foods into novel ingredients with tailored flavor, texture, and nutrition.
Technical
Fermentation relies on microbial metabolism—primarily lactic acid bacteria, yeasts, and molds—to convert carbohydrates, proteins, and lipids into acids, alcohols, peptides, and aroma compounds. The process is governed by temperature, pH, oxygen availability, and inoculum composition, enabling precise modulation of product characteristics.
Science
Primary Reaction
Microbial fermentation (anaerobic/fermentative metabolism)
Sensory Profile
Aroma ()
earthynuttycitrusysoursweet
Origin & History
Civilization
various traditional cultures
Era
ancient to modern