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History
Fermentation in food processing
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In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy.
Grapes being trodden to extract the juice and made into wine in storage jars. Tomb of Nakht, 18th dynasty, Thebes, Ancient Egypt.
Grapes being trodden to extract the juice and made into wine in storage jars. Tomb of Nakht, 18th dynasty, Thebes, Ancient Egypt.
Sourdough starter.
Sourdough starter.
Conical loaves of bread left as grave goods, exactly as laid out in the Great Tomb at Gebelein, Egypt, 2435-2305 BC
Conical loaves of bread left as grave goods, exactly as laid out in the Great Tomb at Gebelein, Egypt, 2435-2305 BC
Beer and bread, two major uses of fermentation in food
Beer and bread, two major uses of fermentation in food
Microorganism
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A microorganism, or microbe, is an organism of microscopic size, which may exist in its single-celled form or as a colony of cells.
A cluster of Escherichia coli bacteria magnified 10,000 times
A cluster of Escherichia coli bacteria magnified 10,000 times
Mahavira postulated the existence of microscopic creatures in the 6th century BC
Mahavira postulated the existence of microscopic creatures in the 6th century BC
Antonie van Leeuwenhoek was the first to study microscopic organisms.
Antonie van Leeuwenhoek was the first to study microscopic organisms.
Lazzaro Spallanzani showed that boiling a broth stopped it from decaying.
Lazzaro Spallanzani showed that boiling a broth stopped it from decaying.