Fermentation is: Definition, Function, Types, Benefits, Purpose & Examples
Fermentation is: Definition, Function, Types, Benefits, Purpose & Examples – The word fermentation is actually already familiar to our ears. We have often heard this word both directly and via social media.
Fermentation is usually used for food whose benefits will be taken or for other purposes. Talking about fermentation, there are still many of us who don't understand what fermentation is. Here we will explain in detail what fermentation is, what its functions are, types and so on.
Fermentation is: Definition, Function, Types, Benefits, Purpose & Examples
As explained above, here we will discuss fermentation starting from its meaning, function, types, benefits, objectives and examples. Let's review them one by one.
Understanding Fermentation
Fermentation is a technique for processing food from staple ingredients into ready-to-eat food using certain microorganisms. Fermentation can also occur due to microbial activity that causes fermentation in a suitable organic substrate. The reason this fermentation occurs is because there is a change in the nature of food ingredients as a result of the breakdown of the food ingredients.
There is also another meaning of fermentation, namely a process of energy production in cells in anaerobic conditions (without oxygen) or the release of energy without the presence of oxygen. Examples of drinks and foods that can ferment are tape, oncom, beer, cheese, etc.
Fermentation Function
- Can save food from various problems that exist in food; One of the problems with food is that bread cannot rise, because there is yeast so the bread can rise.
- Food diversity; with food diversity, the need for food will be easier to fulfill.
- Extend storage period; For example, because of the presence of Rhizopus oligoporus bacteria in foods such as soybeans, soybeans This will produce tempeh that is rot-resistant and lasts longer than the one that is not treated with bacteria the.
- Minimize losses; with a longer storage period if you use fermentation techniques, thereby minimizing losses.
- Add nutrition to food; If used properly, the nutrition in food ingredients will be more controlled or even add nutrition to the food.
Types of Fermentation
Based on the product produced, fermentation is divided into two types, namely:
- Homofermentative, is a fermentation where the final product is only lactic acid. For example, homofermentative is a fermentation process that occurs when making yoghurt.
- Heterofermentative, is a fermentation where the final product is lactic acid and contains the same amount of ethanol. For example, heterofermentative is a fermentation process that occurs in making tape.
Based on the use of oxygen, fermentation is divided into aerobic and anaerobic fermentation, namely:
- Aerobic fermentation which is a fermentation process that requires oxygen.
- Anaerobic fermentation that is, a fermentation process does not require oxygen.
Based on the processes produced by microbes, fermentation is divided into three types, namely:
-
Fermentation that produces microbial cells (biomass)
In commercial production derived from biomass, it can be divided into yeast production for the bakery industry, as well as microbial cell production used as human and animal food. -
Fermentation that produces enzymes from microbes
Commercially, an enzyme can be produced by plants, animals and microbes, but there are several enzymes produced by microbes The advantage is that it can be produced in large quantities and is easy to increase productivity when compared to plants or animals. -
Fermentation that produces microbial metabolites
These microbial metabolites can be divided into primary metabolites and secondary metabolites. A primary metabolic product that is considered to have an important role is ethanol, citric acid, polysaccharides, acetone, butanol, and vitamins. Meanwhile, secondary metabolites produced from microbes include antibiotics, growth promoters, enzyme inhibitors, and so on.
Fermentation Chemical Reactions
The chemical reactions in fermentation vary depending on the type of sugar used and the product produced. Briefly glucose (C6H12O6) which is called the simplest sugar, which through fermentation will produce ethanol (2C2H5OH).
The chemical reaction equation is: C6H12O6 → 2C2H5OH → 2CO2 → 2 ATP
The above reaction is explained: sugar (glucose, fructose and sucrose) = alcohol (ethanol) + carbon dioxide + energy (ATP).
Purpose of Fermentation
The purpose of fermentation is to make food last longer. To preserve food ingredients by producing acetic acid, lactic acid and alcohol in large quantities. And can enrich food nutrition by adding several amino acids, proteins and vitamins.
Benefits of Fermentation
There are many benefits of fermentation that are good for us, including:
- Can enrich food variations by changing the aroma, taste and composition of the food.
- Food can be preserved by reproducing quantities of lactic acid, alcohol, and acetic acid on relevant magnitude scales.
- Can enrich the nutrients in food by adding a number of proteins, amino acids and vitamins.
- Eliminates anti-nutrient compounds.
- Can save time and capacity resources needed to process food
- Fermented foods can increase the nutritional value for people who consume them.
- Fermented food or drinks can improve health quality because they contain prebiotics.
- The benefits of fermented food or drinks are that they can increase the selling value of the product and have economic value.
Example of Fermentation
This example of fermentation itself is an indirect one, in fact we often find it, not only that, we often even consume it. The following are examples of several foods that have gone through the fermentation process, including:
-
Yogurt
Yogurt is a result of fermentation from lactic acid bacteria, where the lactose content in milk is converted into lactic acid. In conditions like this, the milk will curd. So, the curd process is then collected and packaged in the form of yoghurt. -
Tempeh
Tempeh is a fermented product originating from soybeans which requires help from fungi of the genus Rhizoporus. Apart from having a lot of protein content, tempeh is also easier for the body to digest. Because in the fermentation process, the Rhizopus fungus produces protease enzymes and lipase enzymes can break down several food substances and convert them into simple compounds that are easier to digest body. -
Oncom
Oncom is a fermentation product that comes from tofu dregs which requires help from the Neurospora Sitophila type fungus. This type of fungus can produce several enzymes that can change the texture of oncom to make it softer and tender. -
Tape
Tape is also produced from the fermentation process. There are various materials that we can use in the tape making process, such as cassava, black sticky rice, white sticky rice and many more. Later, the ingredients will undergo fermentation with the help of yeast. The process takes around 2 to 3 days.
That's our discussion about Fermentation is: Definition, Function, Types, Benefits, Purpose & Examples. Hopefully this article is useful for all of us, that's all and thank you.
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