Fermenting New Concepts

Fermentation, at least as it is perceived in this article, is a somewhat loose term, covering a process that can impact the development of a broad range of foods and food ingredients. In a general sense, the term describes “desirable changes” brought about by yeasts, molds, bacteria, or a combination of them, under certain conditions. Typically, these microorganisms convert a carbohydrate into an acid or an alcohol, with requirements for fermentation including media, temperature, salt, acidity, …