C1 Introduction

Question 1

Define fermentation.

Answer 1

Fermentation is the conversion of a substrate to a desired metabolite using microorganisms or enzymes.

Question 2

What are the types of fermentation?

Answer 2

• Alcoholic fermentation
• Acetic acid fermentation
• Fermentation yielding meat-like texture
• Lactic acid fermentation

Question 3

What are the advantages of food fermentation?

Answer 3

• Preservation (production of organic acids, antimicrobial compounds (alcohol and bacteriocin), competition with spoilage organisms.)
• Increased nutritional value
• Improved flavors, aromas and textures.
• Improved digestibility
• Health benefits conferred by probiotics.