Fermentation Industry Research Paper

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INTRODUCTION

Fermentation is derived from the Latin word “fervere” meaning “to be boiling”

Fermentation may be defined as a metabolic process in which chemical changes are brought about in an

organic substrate through the activities of enzymes secreted by microorganisms. Substrate is the material

or substance on which an enzyme acts (e.g. carbohydrates)

It is the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms.

HISTORY OF FERMENTATION

Ancient Times

Fermentation is one of the oldest forms of food processing known today.

Most authors point to the Neolithic Period (ca. 10,000 – 4,000 BCE) as the most probable time for the

intentional production of fermented drinks.

It was during this period that early humans transitioned from being hunter gatherers to living in

permanent settlements, such as those established in the eastern coast of the Mediterranean. This area is

referred to as the Fertile Crescent.

As a result of both stable living conditions and secure food supply, a Neolithic “cuisine” emerged and a

variety of food processing soon developed, including fermentation, soaking, heating and spicing.

Earliest types of fermented foods include leavened bread, beer, wine via yeast and cheese via bacteria

and molds. These were soon followed by East Asian fermented foods.

Modern Times

1700s

Vinegar from fruit pulp (remains of grapes, olives, or other fruit after pressing for juice or oil); Gallic acid

1800s

Yeast induced fermentation

In 1840, Theodore Schwann concluded that fermentation is a result of processes that occur in living

things

In 1854, the French Chemist Louis Pasteur determined that fermentation is caused by yeast. He

discovered that heating fermented wine would kill the microbes that caused it to spoil. He determined

the exact time and temperature that would kill the harmful microorganisms in the wine without changing

its taste.

Pasteurization is the process of heating a liquid to below the boiling point to destroy microorganisms. It

was developed in 1864.

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