What is the Meaning & Definition of fermentation

Fermentation is a natural process that occurs in certain compounds or elements from the action by different actors and which could be simplified as an incomplete oxidation process. Fermentation is the process that occurs in some foods such as bread, alcoholic beverages, yogurt, etc., and has as main agent to yeast or different chemical compounds which supplement their action. Fermentation is carried out by different bacteria and microorganisms in anaerobic means, i.e. in them that needed air, that is an incomplete oxidation process. Bacteria or microorganisms, as well as yeasts, feed some kind of natural component and multiply, changing the composition of the initial product. In the case of the yeast used to ferment the bread, they require the presence of sugar or glucose since it is this which becomes their food and allows them to grow in size. The same goes for alcoholic fermentation that gives beverages such as beer or wine. Both in the case of the fermentation that takes place in food as it takes place in drinks, both involve the conversion of sugars into ethanol and this is the reason why many times fermented foods (such as bread or yogurt) have certain particular aroma that comes from the presence of these natural gases. Depending on the type of product which is referenced, the process of fermented will be different, requiring a greater or lesser amount of ferment, more or less time, more or less quantity of sugars. The excess of the process of fermented can easily ruin the product since the presence of gases in excess means that it loses its quality consumable by humans.