Principle of Fermentation Technology

Fermentation is a biotechnological process that utilizes biofermentation technology to oxidize and decompose organic matter in raw materials into decomposition products using enzymatic reactions of microorganisms, thus obtaining a variety of beneficial substances. In industrial production, in order to realize the industrial production of fermentation process, it is necessary to solve the engineering problems of industrial production environment, equipment and process control, which is fermentation engineering. The principle of dough fermentation is the process of using carbon dioxide and other ingredients produced by yeast in the course of its life activities to make the dough fluffy and elastic and to give the products special color, aroma, taste and porous structure. Fermentation is a biotechnological process that utilizes biological fermentation technology and the enzymatic reaction of microorganisms to oxidize and decompose organic matter in raw materials into decomposition products, thereby obtaining a variety of beneficial substances. In industrial production, in order to realize the industrial production of fermentation process, it is necessary to solve the engineering problems of industrial production environment, equipment and process control, which is fermentation engineering. The principle of dough fermentation is the process of using carbon dioxide and other ingredients produced by yeast in the course of its life activities to make the dough fluffy and elastic and to give the products special color, aroma, taste and porous structure. The principle of fermentation technology is to utilize microorganisms (e.g. bacteria, yeasts, fungi, etc.) to metabolize organic materials under aerobic or anaerobic conditions to produce energy and products. During fermentation, microorganisms generate energy such as ATP by metabolizing organic matter and release a variety of products such as carbon dioxide, ethanol, lactic acid, soy sauce, vinegar, milk, and cheese. During fermentation, some microorganisms such as yeast and lactobacilli reduce the number of fungi and bacteria in the food, thus preserving its freshness. There are three principles of fermentation technology:

1. Decomposition of complex organic matter: microorganisms are able to utilize the elements of carbon, hydrogen, oxygen and nitrogen in complex organic matter and decompose them into simple metabolites.2. Energy metabolism occurs: microorganisms metabolize organic matter and produce energy (ATP) to maintain life activities.3. Formation of products: through the microorganisms decomposition of the metabolites and conversion The formation of products: through the decomposition and transformation of metabolites by microorganisms, fermentation products are formed. These fermentation products sometimes have special flavor, aroma, color and taste and other characteristics.