2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
What fermentation is, every person probably imagines. One has only to leave milk, fruit juice, compote or soup warm for a while, and bubbles begin to appear on the surface, and the product itself has a sour smell. Mankind has long learned to benefit from this chemical process, obtaining new products with its help. Today we want to tell you more about fermentation. This is a really interesting topic, especially since the practical significance is beyond doubt.
Short description
After we figured out what it is about, we should give a scientific definition. So, fermentation is a rather complex (for all its apparent simplicity) chemical reaction. It lies in the fact that the sugar contained in the product is converted into ethyl alcohol, lactic acid. The latter depends on the initial product, as well as the family of bacteria involved in this process. However, the result of this process cannot always be predicted, especially if it occurs in natural conditions. It will be predictable only if the technological conditions are strictly observed.
Conversion of carbohydrates to alcohol
This type of reaction is used in the production of wines and apple cider vinegar, in the preparation of yeast dough, etc. Thus, this is a process that occurs due to the activity of a number of microorganisms. In the process of their vital activity, carbon dioxide and ethyl alcohol are actively formed. Of course, not only this, in the laboratory it is possible to determine the release of carboxylic acids and other alcohols. Ruddy bread and fragrant wine, he althy apple cider vinegar - all these are products that we get thanks to the yeast bacteria of the genus Saccharomyces.
Lactic acid fermentation
He althy curdled milk, delicious cottage cheese and great cheese - all these products give us the fermentation of milk. It does not happen by itself, but also as a result of the vital activity of bacteria. In this case, lactic acid bacteria are responsible for the transformation of milk into new products. In scientific terms, this is the conversion of sugars into lactic acid, while we get a small amount of hydrogen and pyruvic acid. This distinguishes between two groups of bacteria: cocci and rod-shaped bacteria.
The first group is homofermentative: lactic acid streptococcus, creamy and thermophilic streptococcus. The second group is atypical bacteria, they are permanent residents of our intestines. In the process of their vital activity, not only lactic, but also acetic acid is formed.
Butyric fermentation
This chemical process is verysimilar to those described above. The only difference is that the microorganisms that provide this process belong to a different species. Butyric fermentation is caused by anaerobic bacteria. They convert many carbohydrates, as well as higher alcohols, into butyric acid. This creates a mixture of gases. This is usually carbon dioxide and hydrogen.
The optimum temperature at which this fermentation reaction proceeds is +30 - +40 degrees. In this case, the process goes well with a neutral reaction. It can also go in an acidic environment, but in this case, butyl alcohol and acetone accumulate.
Benefits and harms of butyric fermentation
Not always fermentation is a useful and necessary reaction. In particular, as a result of this process, butyric acid is released, which is characterized by a bitter taste and a pungent odor. But the esters have a pleasant smell of flowers and fruits. This is the reason why they are widely used in the production of various essences for the confectionery and perfume industries. However, on the farm, butyric fermentation most often causes damage, since it is this that usually causes the death of potatoes and vegetables, swelling of cheeses. Because of it, canned food explodes, milk and sour cream go rancid.
Other types of fermentation
In fact, there are a lot of them. All chemical reactions that take place with the transformation of sugars during the life of bacteria is fermentation. The result is the formation of carbon dioxide, alcohols and the complete transformation of the initial product.
Exists in natureprotein fermentation process. Putrefactive anaerobic bacteria are able to ferment not only carbohydrates, but also proteins, due to which they are the real orderlies of our planet. Organics are broken down to the level of amino acids. In nature, such a cycle of substances is of tremendous importance.
The next type is propionic acid fermentation. It is caused by some bacteria from the genus Propionibacterium. As a result of their vital activity, propionic and acetic acids are formed. Many acids in production are formed precisely with the help of these processes. For example, oxalic acid, which turns into succinic. At the same time, many moldy mushrooms ferment sugars with the formation of citric acid. A significant part of the citric acid that is obtained in production is precisely the result of the cultivation of mold fungi.
Thus, it is obvious that fermentation is an important chemical reaction that occurs almost everywhere, both by our will (in industrial production conditions) and by a random combination of factors (suitable temperature, nutrient medium). Knowing how to control these processes, we can turn them for good, while preventing fermentation where it is not needed and stimulating where it will bring tangible benefits.
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