The process of making many of China's traditional cuisines implies a

Many of China's traditional food production processes involve biological fermentation techniques. The following description is correct: During the process of making steamed bread, yeast carries out respiration to produce CO2.

Fermentation technology refers to the technology in which people utilize microorganisms to control the fermentation process and produce fermented products on a large scale by utilizing a number of technological means, which is known as fermentation technology. Fermentation technology is one of the earliest food processing technologies developed and applied in biotechnology.

Many traditional fermented foods, such as wine, tempeh, sweet sauce, bean paste, yogurt, bread, ham, pickles, curd, and cheese. With the rapid development of molecular biology and cell biology, modern fermentation technology has emerged. The combination of traditional fermentation technology with DNA recombination technology and cell fusion technology has become the main feature of modern fermentation technology and engineering.

Fermentation is the process of using the metabolic activity of microorganisms to convert organic substances into products by means of biocatalysts. Narrowly speaking under aerobic conditions, the decomposition of sugars or near-saccharides. For example, Streptococcus lactis converts lactose into lactic acid under anoxic conditions, and Bacillus acetate converts alcohol into acetic acid under aerobic conditions. Fermentation technology is the use of fermentation to obtain products.

Along with microorganisms breaking down large molecules (such as proteins and polysaccharides) in food, some metabolites are produced due to the metabolism of microorganisms, and many of these metabolites are nutritious substances such as amino acids and organic acids. Seeds and grains contain fiber that is not easily digested by the human body.

Features and effects of fermented foods:

1, inhibit the growth of spoilage bacteria and general pathogenic bacteria.

2, fermented food can improve the nutritional value of the original unfermented food.

3, in the food fermentation, its original color, shape, flavor will be changed, and it is according to people's wishes to change.