Fermentation in food processing

A yeast is any species of fungus that grows primarily in a unicellular form and reproduces via budding or fission. Yeasts are eukaryotic microorganisms that originated hundreds of millions of years ago, with at least 1,500 species currently recognized. They constitute about 1% of all described fungal species.

thumb|Wine grapes from the Guadalupe Valley in Ensenada, Baja California, Mexico

right|thumb|A 16th-century brewery

substance which liberates gas and thereby increases the volume of a dough or batter

food produced by a method converting substrates to fermentation end products

method of encouraging the natural process of fermentation for foodstuffs

strains of yeast commonly used as a leavening agent in baking

anaerobic enzymatic conversion of L-malate to L-lactate and carbon dioxide, yielding energy in the form of ATP

deposits of residual yeast and other particles in wine-making

fermentation starter

Wine making process

thumb|Nuruk (fermentation starter) Nuruk () is a traditional Korean fermentation starter. It is used to make various types of Korean alcoholic beverages including takju, cheongju, and soju. It is an essential ingredient in shindari and is mixed with rice. Historically, it was used in a variety of provinces of Korea, including Jeju Island.

thumb|Lemon juice is a natural fruit-based acid. Souring is a food preparation technique that causes a physical and chemical change in food by exposing it to an acid. This acid can be added explicitly (e.g., vinegar, lemon juice, lime juice, etc.), or can be produced within the food itself by a microbe, such as Lactobacillus.

history and modern sociology of women who brew alcohol