Timely Ingredient Developments via Fermentation

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.

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…