Fermentation: Difference between revisions

'''Fermentation''' is a [[metabolism|metabolic]] process that produces chemical changes in organic [[chemical substance|substances]] through the action of [[enzyme]]s. In [[biochemistry]], itfermentation is broadlynarrowly defined as the extraction of energy from [[carbohydrate]]scarbohydrates in the absence of [[oxygen]]., [[Fermentationwhile in food processing|In food production]], it may more broadly refer to any process in which the activity of [[microorganism]]smicroorganisms brings about a desirable change to a foodstuff or beverage.<ref name="Hui 2004 p. ">{{cite book | last=Hui | first=Y. H. | title=Handbook of vegetable preservation and processing | publisher=M. Dekker | location=New York | year=2004 | isbn=978-0-8247-4301-7 | oclc=52942889 | page=180}}</ref> The science of fermentation is known as [[zymology]].

Humans have used fermentation to produce foodstuffs and beverages since the [[Neolithic]] age. For example, fermentation is used for preservation in a process that produces [[lactic acid]] found in such sour foods as [[pickled cucumber]]s, [[kombucha]], [[kimchi]], and [[yogurt]], as well as for [[fermentation in winemaking|producing alcoholic beverages such as wine]] and [[beer]]. ''See [[Fermentation in food processing]]''. Fermentation also occurs within the gastrointestinal tracts of all animals, including humans.<ref>{{cite web |last=Bowen |first=Richard |title=Microbial Fermentation |url=http://www.vivo.colostate.edu/hbooks/pathphys/digestion/largegut/ferment.html |access-date=29 April 2018 |website=Hypertexts for biological sciences |publisher=Colorado State University}}</ref>

'''[[Industrial fermentation]]''' is a broader term{{explain|reason=Broader than what? Since it is a specific form of fermentation, it should be a narrower term than just "fermentation," right?|date=June 2024}} used for the process of applying microbes for the large-scale production of chemicals, [[biofuel]]s, enzymes, proteins and pharmaceuticals.

The use of fermentation, particularly for [[alcoholic beverage|beverages]], has existed since the [[Neolithic]] and has been documented dating from 7000 to 6600 BCE in [[Jiahu]], [[Neolithic China|China]],<ref name="mcgovern">{{Cite journal | last1 = McGovern | first1 = P. E. | last2 = Zhang | first2 = J. | last3 = Tang | first3 = J. | last4 = Zhang | first4 = Z. | last5 = Hall | first5 = G. R. | last6 = Moreau | first6 = R. A. | last7 = Nunez | first7 = A. | last8 = Butrym | first8 = E. D. | last9 = Richards | first9 = M. P. | last10 = Wang | first10 = C. -S. | last11 = Cheng | first11 = G. | last12 = Zhao | first12 = Z. | last13 = Wang | first13 = C. | title = Fermented beverages of pre- and proto-historic China | doi = 10.1073/pnas.0407921102 | journal = Proceedings of the National Academy of Sciences | volume = 101 | issue = 51 | pages = 17593–17598 | year = 2004 | pmid = 15590771| pmc = 539767| bibcode = 2004PNAS..10117593M | doi-access = free }}</ref> 5000 BCE in [[India]], [[Ayurveda]] mentions many Medicated Wines, 6000 BCE in Georgia,<ref name="mcgoverng">{{Cite journal | last1 = Vouillamoz | first1 = J. F. | last2 = McGovern | first2 = P. E. | last3 = Ergul | first3 = A. | last4 = Söylemezoğlu | first4 = G. K. | last5 = Tevzadze | first5 = G. | last6 = Meredith | first6 = C. P. | last7 = Grando | first7 = M. S. | doi = 10.1079/PGR2006114 | title = Genetic characterization and relationships of traditional grape cultivars from Transcaucasia and Anatolia | journal = Plant Genetic Resources: Characterization and Utilization | volume = 4 | issue = 2 | pages = 144–158 | year = 2006 | citeseerx = 10.1.1.611.7102 | s2cid = 85577497 }}</ref> 3150 BCE in [[ancient Egypt]],<ref name="Cavalieri">{{cite journal |last=Cavalieri |first=D |author2=McGovern P.E. |author3=Hartl D.L. |author4=Mortimer R. |author5=Polsinelli M. |year=2003 |title=Evidence for S. cerevisiae fermentation in ancient wine |journal=Journal of Molecular Evolution |volume=57 |issue=Suppl 1 |pages=S226–32 |id=15008419 |url=http://www.oeb.harvard.edu/hartl/lab/publications/pdfs/Cavalieri-03-JME.pdf|access-date=2007-01-28|doi=10.1007/s00239-003-0031-2 |pmid= 15008419 |archive-url = https://web.archive.org/web/20061209165920/http://www.oeb.harvard.edu/hartl/lab/publications/pdfs/Cavalieri-03-JME.pdf |archive-date=December 9, 2006 |url-status=dead|citeseerx = 10.1.1.628.6396|bibcode=2003JMolE..57S.226C |s2cid=7914033 }}</ref> 3000 BCE in [[Babylon]],<ref name="FAO">{{cite web |url=http://www.fao.org/docrep/x0560e/x0560e05.htm |title=Fermented fruits and vegetables. A global perspective |access-date=2007-01-28 |work=FAO Agricultural Services Bulletins - 134 |archive-url=https://web.archive.org/web/20070119162605/http://www.fao.org/docrep/x0560e/x0560e05.htm |archive-date=January 19, 2007 |url-status=dead }}</ref> 2000 BCE in pre-Hispanic Mexico,<ref name="FAO" /> and 1500 BC in [[Sudan]].<ref name="Dirar">Dirar, H., (1993), The Indigenous Fermented Foods of the Sudan: A Study in African Food and Nutrition, CAB International, UK</ref> Fermented foods have a religious significance in [[Chametz|Judaism]] and [[Christianity and alcohol|Christianity]]. The [[Baltic mythology|Baltic god]] Rugutis was worshiped as the agent of fermentation.<ref>{{cite web|url=http://www.spauda.lt/mitai/lietuva/lietdiev.htm|title=Gintaras Beresneviius. M. Strijkovskio Kronikos" lietuvi diev sraas|work=spauda.lt|access-date=2013-10-27|archive-date=2020-06-26|archive-url=https://web.archive.org/web/20200626081727/http://www.spauda.lt/mitai/lietuva/lietdiev.htm|url-status=dead}}</ref><ref>Rūgutis. Mitologijos enciklopedija, 2 tomas. Vilnius. Vaga. 1999. 293 p.</ref>