Food Fermentation

By: Julia, Jake, Arvin, and Aliyah


Process by which energy is produced. This process is anaerobic, meaning it does not require oxygen to occur.

How does the process start?

Cells take sugar (glucose) and split it into a compound called Pyruvate through a process called glycolysis.

From here there are two options.....

Lacto fermentation

Occurs in human muscle cells and bacteria -

Lactate or Lactic Acid

Natural preservative that prohibits the growth of harmful bacteria on some of our most commonly eaten foods.

Ethanol Fermintation

a process occuring in single cell organisms in which some sugars (as glucose) are converted into alcohol and carbon dioxide by the action of various yeasts, molds, or bacteria on carbohydrate materials (as dough or sugar solutions) some of which do not themselves undergo fermentation but can be hydrolyzed into fermentable substances

Reasons for food fermentation

Fermented foods are foods that have been through a process of lactofermentation in which natural bacteria feed on the sugar and starch in the food creating lactic acid. This process preserves the food, and creates beneficial enzymes, b-vitamins, Omega-3 fatty acids, and various strains of probiotics.

Natural fermentation of foods has also been shown to preserve nutrients in food and break the food down to a more digestible form. This, along with the bevy of probiotics created during the fermentation process, could explain the link between consumption of fermented foods and improved digestion.

Mold fermentation

The continued process of fermentation. It never stops which is why outdoors grow mold.

This is why different cheeses have different levels of mold on them. For instance, blue cheese is near the end of the safe spectrum of eating moldy cheese.

The yeast found in bread continues to ferment once the bread has risen, causing mold to grow on the bread.

Anaerobic vs aerobic respiration.

Anaerobic does not require oxygen for the process to occur while aerobic does indeed require oxygen.