Donald Pszczola

Donald E. Pszczola

Fermentation can be defined “as a gradual change brought about by the enzymes of some bacteria, molds, and yeasts.” Some examples of these chemical changes include the acidulation of milk, the decomposition of starches and sugars to alcohol and carbon dioxide, and the oxidation of nitrogenous organic compounds.

Cut fruits can retain their fresh appearance and color when sodium erythorbate, produced by fermentation of corn sugar, is used as an oxygen scavenger.

Several factors—the medium, temperature, salt, acidity, the culture container, and, of course, time—play an important part in the fermentation process. In fact, the making of fermented foo…

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About the Author

Food Technology magazine Senior Editor and key member of the Food Technology editorial staff for 26 years.
Donald Pszczola