Home＞Basic knowledge＞3．Three major fermentation

Lactic acid fermentation

It is fermentation that lactic acid bacteria decompose sugars and make lactic acid. Lactic acid prevents the growth of other bacteria by changing the around into acidity and creates an environment where only lactic acid bacteria reproduce. Because lactic acid-fermented foods are hard to rot and have long shelf life, they have been used for a long time.

Alcohol fermentation

It is fermentation that yeast decomposes sugars and makes alcohol and carbon dioxide gas. Alcohol in beer and wine remains due to its low-temperature preservation, but alcohol in bread volatilizes due to high-temperature baking.

Acetic acid fermentation

It is fermentation that acetic acid bacteria make acetic acid by eating alcohol and sugars. Fermented foods of this type are malt vinegar and fruit vinegar.