Endless Facts, One Snippet at a Time
The Science of Fermentation: From Bread to Beer
- Fermentation is a chemical process where microbes convert sugars into gases, acids, or alcohol.
- Yeast ferments sugars in dough, producing carbon dioxide that makes bread rise.
- In beer brewing, yeast turns malt sugars into alcohol and bubbles of carbonation.
- Wine relies on fermentation of grape sugars into alcohol and flavor compounds.
- Lactic acid bacteria ferment milk into yogurt, cheese, and kefir.
- Fermentation preserves food by creating acids or alcohol that prevent spoilage.
- Different microbes create different flavors, from sourdough tang to kimchi spice.
- The process has been used for thousands of years across cultures.
- Fermentation can also enhance nutrition by breaking down tough compounds.
- Modern science harnesses fermentation for fuels, medicines, and probiotics.