Department of Clinical Pharmacy, School of Pharmacy, University of California San Francisco, San Francisco, CA 94143, USA
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Fermentation: Unleashing the Power of Microbes for Flavor and Preservation
Author(s): Leonard Hoffstater*
Fermentation is a natural metabolic process that has been harnessed by humans for centuries to produce various products, including food, beverages, and industrial chemicals. It involves the conversion of organic substances by microorganisms such as bacteria, yeasts, or fungi in the absence of oxygen. This process has wide-ranging applications and plays a crucial role in the production of fermented foods like bread, cheese, and yogurt, as well as alcoholic beverages like beer and wine. Fermentation also finds application in the production of biofuels, pharmaceuticals, and other industrial chemicals. This abstract provides an overview of fermentation, its underlying principles, and its significance in diverse industries, highlighting the key factors that influence the process and the importance of optimizing fermentation conditions for desired outcomes [1]. Fermentation is a metabolic p.. View More»
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