Fermentation | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-10

This is an audio version of the Wikipedia Article:
Fermentation


00:01:03 1 Definitions
00:01:59 2 Biological role
00:03:30 3 Biochemical overview
00:05:10 4 Products
00:05:19 4.1 Ethanol
00:06:42 4.2 Lactic acid
00:10:02 4.3 Hydrogen gas
00:11:20 5 Modes of operation
00:11:43 5.1 Batch
00:12:48 5.2 Fed-batch
00:13:20 5.3 Open
00:14:22 5.4 Continuous
00:15:18 6 History of human use
00:19:08 7 Etymology



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SUMMARY
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Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In the context of food production, it may more broadly refer to any process in which the activity of microorganisms brings about a desirable change to a foodstuff or beverage. The science of fermentation is known as zymology.
In microorganisms, fermentation is the primary means of producing ATP by the degradation of organic nutrients anaerobically. 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 cucumbers, kimchi, and yogurt, as well as for producing alcoholic beverages such as wine and beer. Fermentation occurs within the gastrointestinal tracts of all animals, including humans.