Fermentation Is A Natural Process - amazonia.fiocruz.br

Consider, what: Fermentation Is A Natural Process

Wild fermentation is synonymous with natural, spontaneous and indigenous fermentation. It means that the beneficial yeasts and bacteria which are naturally occurring on FFermentation food or drink are allowed to grow throughout the fermentation process. When put in the right environment the beneficial yeasts and bacteria dominate the culture preventing the growth of pathogenic or spoilage organisms. It is used in the production of all types of fermented foods like sauerkraut, pickles, vinegar, wine and beer.

It may sound like an uncontrolled process but in fact it is highly controlled and scientific in nature. Each type of fermentation requires a different temperature, container, timeline and ingredients to be successful. Yeast cultures need simple sugars to multiply and Fermentationn quickly in a warm environment. Most yeast strains are not salt tolerant.

Three common types of wild fermentation

They do not need oxygen to multiply but their respiration is more efficient in the presents of oxygen which produces less alcohol. These conditions have been taken advantage of by the alcohol production industry. Alcoholic beverages and other alcoholic liquids are Fermentation Is A Natural Process in anaerobic conditions, mostly in warm conditions without the addition of salts. This is done whether the fermentation is wild or not. The difference being wild fermentation relies on naturally occurring yeasts rather than packaged yeasts developed for specific purposes. Natural wine is how wine was made for centuries. Although the term natural encompasses a wider meaning which includes growing grapes without the use of pesticides and chemical fertilizers and non-mechanized methods of harvesting.

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Fermenting grapes naturally relies on the yeasts which are found on the grapes and in the environment. The process involves the crushing of grapes which helps the resident yeasts of the grapes to access the sugars found in the Fermenttion. After a short period of exposure to oxygen the grapes are then pressed leaving the resident yeasts in the must.

The must is then placed in air locked containers to limit the growth of unwanted bacteria like acidic acid bacteria which will turn wine into vinegar. Spontaneous fermentation of beer is done quite differently. The wart is made by boiling the ingredients to stratify the carbohydrates into simple sugars. The boiling also kills off the natural yeasts needed to convert the wart into beer. To encourage spontaneous fermentation in beer the wart here poured into wide and shallow vats which are exposed to the air of the brewery.

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The resident yeast cultures in the air are deposited into the wart which has a high sugar content. The yeasts quickly dominate the culture in the first few days of the fermentation. Once Fermentation Is A Natural Process rapid fermentation subsides it is filtered and placed into a secondary fermentation container with an air lock. This allows the yeast to consume the remaining sugars without competition with other bacterial cultures. To successfully ferment using wild lactic acid bacteria the environment needs to have a brine with a salt percentage of at least 2. Lactic acid bacteria fermentation is usually used for fermenting vegetables.

A wide variety of fermented vegetables are made by the simple process of stuffing vegetables into a jar with salt and some type of liquid and then sealed to limit the oxygen in the container. Lactic acid bacteria do Fermentation Is A Natural Process need oxygen to live and they are salt tolerant so they can survive the brine made by the salt mixing with the liquid. Yeast and mold are not as salt tolerant so they cannot dominate the culture. Once the lactic acid has acidified the vegetables other cultures cannot get a foothold in the culture which further protects it from spoilage.]