What Is Fermentation and How Does It Work? | Successful Fermentation Tips | Esco Lifesciences

Introduction to Fermentation00:00:00

Fermentation is a metabolic process where microorganisms consume carbohydrates to produce alcohol or acid. Originally developed for food preservation, it now enhances nutritional and functional traits in foods like cheese, beer, and kimchi.

Types of Fermentation00:00:34

There are two primary types: alcoholic fermentation (producing ethanol and CO2 using yeast, common in bread and beer) and lactic acid fermentation (producing energy and lactic acid using bacteria like Lactobacillus, common in yogurt).

The Fermentation Process00:01:26

The process begins with glucose undergoing glycolysis to produce pyruvate. This pyruvate is subsequently converted into either ethanol or lactic acid depending on the microorganism used.

Laboratory Equipment and Techniques00:01:54

Successful fermentation requires controlled environments. Incubators maintain specific temperatures for yeast and bacteria, while freezers ensure proper storage. Laminar flow cabinets are essential for aseptic handling and preventing cross-contamination during sample preparation.