Chapter 16.1, Problem 3RQ

Summary Introduction

To review:

The differences between traditional fermented foods and commercially fermented foods.

Introduction:

The breakdown of molecules like glucose in the absence of oxygen is termed as fermentation. Fermented foods are the products of fermentation process. These include beer, wine, yogurt, and numerous other products. Fermentation can be of three types based on the product formed, lactic acid fermentation, ethanol fermentation, and acetic acid fermentation.