What is fermentation’s simple definition | what is fermentation in food

what is fermentation’s simple definition? what is fermentation in food? We will cover these in this topic 

Fermentation:

In a biotechnological production environment, it is usually desirable to have microorganisms that are responsible alone.  Because other organisms can cause unwanted by-products.  Therefore, it is ideal to have only the relevant organism in the fermentation medium. Therefore, the air to be supplied to the fermentation medium must be sterilized. For this, sterilization is very important.

 

 Machines where the fermentation process is carried out are defined as fermenters.  Sterilization of the fermentation medium can be done thermally or chemically.  Thermal sterilization is the most widely used technique and there are 2 forms.  

·         It is direct

·         and indirect.

In direct sterilization, steam is introduced directly into the substrate.  It is applied by heat transfer through the serpentine pipes generally around 120°C. In choosing the sterilization method and technique, it is important to determine whether the substrates are dissolved in water or not.  

 

Technical applications such as disinfection, pasteurization and sterilization are used to reduce foreign microorganism activity in microorganism killing.