Fermentation is a metabolic process that converts sugar into acids, gas or alcohol. Depending on the end product, there are different types of methods used by fermentation process service providers. The catabolic processes of incomplete oxidation, that do not require oxygen, have an end product known as an organic compound.

During the entire process of fermentation, the biomass is degraded by a huge and certain number of microorganisms in an environment that is oxygen-free also known as anaerobic. This process ensures that gas is formed.

The fermentation process is considered to be a delicate operation that can be easily disrupted. It mainly consists of 4 phases, that are supposed to create a series of complex metabolic processes. These phases are: 

1. Hydrolysis
2. Fermentation 
3. Acetogenesis
4. Methanogenesis

What Are The Different Types Of Fermentation?

The best known and most used fermentation type is lactic fermentation, also called Lacto-fermentation. 

“Lactic ferments, specific microorganisms that can be inoculated or are naturally present on the products that we want to ferment, will convert the carbohydrates contained in these foods to lactic acid,” said Camille Oger in her book called the art of fermentation. The preparation becomes more and more acidic, which prevents the development of undesirable bacteria, yeasts or fungi. To promote the presence of bacteria, salt can be used, this is called salting. If we add water, we are talking about brine. This is how we make pickles or soy sauce.

Acetic fermentation is a transformation of ethyl alcohol into acetic acid under the combined action of oxygen and acetic bacteria. This is how we go from wine to vinegar.

The last very common type of fermentation, alcoholic fermentation which consists of producing alcohol from simple carbohydrates such as white sugar. This is the case for beer or kombucha.

The Advantages Of Fermentation

According to Sandor Ellix Katz, there are mainly four advantages of fermentation:

1. Extension of food preservation
2. Health benefits
3. Creation of foods with a unique taste
4. Reduction in energy consumption

1. The Extension of Food Preservation Through Fermentation

Fermentation, by modifying the environment in which the food is found, makes it possible to extend the preservation of the latter.

In an anaerobic environment, the absence of oxygen prevents certain vitamins from oxidizing.

The addition of salt or a symbiotic culture contributes to the acidification of the environment, which makes the food more stable and slows down its process of decomposition.

2. Health Benefits

There are many health benefits of fermented foods. In short, here are the main ones:

– Preservation of vitamin C, production of vitamin B and essential amino acids

– Increased bioavailability of nutrients and minerals

– Presence of natural probiotics

– Detoxification of the original food (transformation of phytates, nitrates, oxalic acid, pesticide residues)

This results in a better function of the digestive system as a whole and by extension, increased immunity, improved liver function, lowered blood pressure.

3. The Creation Of Unique Flavors

Fermentation transforms the taste of food. During the process, unique and complex flavors develop. In particular, the fermentation of proteins gives rise to the natural appearance of glutamate, a flavor enhancer, that works as a neurotransmitter to keep the brain healthy.

Fermented foods are very often used to improve the taste of a dish that would otherwise be bland. This is the case with vinegar, soy sauce, spicy sauce. 

Many fine foods are found among the delicacies, for example, chocolate, tea, coffee, wine, vanilla, etc.

4. Energy Efficiency

Fermented foods reduce the need for refrigeration and cooking.

In the case of Lacto fermented vegetables or kombucha, the formation of lactic acid allows food to be more stable at room temperature and reduces the use of the fridge for storing vegetables.

As Lacto fermented vegetables are pre-digested, they do not require cooking while being easily digestible for most intestines. What happens when a dough rests? Here is a brief overview of the fermentation process.

The Players in The Fermentation Process

During the fermentation, several actors are at work: they ensure that the bread that comes out of the oven is airy and aromatic. The actors concerned are:

• Carbohydrates: The starch in the grain provides the sugar that the yeast converts to carbon dioxide (CO2) and alcohol. Carbon dioxide gives the dough its volume and thus prevents a ball of cooked but hard dough from coming out of the oven. For its part, alcohol is notably responsible for the development of the aroma and a good crust.

• Enzymes: Enzymes are the catalyzing proteins that act in the fermentation process. They are found in flour and yeast, break down starch and turn it into carbon dioxide and alcohol.

• Proteins: Gliadin and glutenin, two proteins found in wheat flour, are essential to the dough because they retain carbon dioxide and give the bread its shape, stability, and volume.

What Are The Most Important Processes During Fermentation?

Starch is a complex sugar that must be broken down before it can be transformed into alcohol and CO2. It is the amylases that do the work. These enzymes are found in flour and yeast, but for this stage, they are the ones that are contained in flour and are more important. Amylases produce maltose that is considered a dichloride.

Subsequently, other enzymes come to support the maltases. They break down the maltose into glucose which is a simple sugar that becomes a nutrient for yeast.

For suppose we take the example of dough fermentation. The yeast contains zymases. It is an enzyme system made up of nine different enzymes. The task of zymases is to transform glucose into carbon dioxide and alcohol – the two substances responsible for fermentation and the development of aroma in the dough.

The result of an optimal fermentation process is an elastic, extensible and sufficiently bulky dough. The baker organizes the fermentation according to the desired result. He or she chooses the appropriate fermentation method.

Example Of Dough Fermentation Process – What Enzymes and Bacteria Do?

 

• The Crucial Step in Making Bread Dough

 

The fermentation process is one of the most important steps in making bread because it determines the quality of the bread. During this stage, the baker has nothing to do since the fermentation takes place while the dough is resting. However, depending on the fermentation method he chooses, the baker determines the course and the result of the fermentation process.

 

• The Lactic Bacteria Acidify the Dough and The Proteins Give it The Aroma.

 

Two other things happen during fermentation that should be mentioned briefly:

1. uring the decomposition of starch, proteins are also broken down. 
2. The amino acids in the dough are important for the development of aromatic substances in bread. In addition, lactic acid bacteria also break down glucose. 

However, the lactic acid bacteria in the flour can enter the dough or are added by a basic acid (eg sourdough). Lactic acid bacteria can produce lactic acid, acetic acid, alcohol and carbon dioxide. They thus contribute to acidification, development of taste and elasticity of the dough.

Also, don’t forget to check out these fermentation services from BTR.