FermentationYou know that tempeh is a fermented food, but what is fermentation exactly? The scientific meaning of fermentation is the energy-yielding anaerobic metabolism of a nutrients, such as sugars, without oxidation. Fermentation converts these nutrients mainly into lactic acid, acetic acid, and ethanol.
These are fermentation end product of some microorganisms:
- Saccharomyces: ethyl alcohol and carbon dioxide
- Streptococcus and Lactobacillus: lactic acid
- Propionibacterium: propionic acid, acetic acid, and carbon dioxide
- Escherichia coli: acetic acid, lactic acid, succinic acid, ethyl alcohol, carbon dioxide, and hydrogen
- Enterobacter: formic acid, ethyl alcohol, 2,3-butanediol, lactic acid, carbon dioxide, and hydrogen
- Clostridium: butyric acid, butyl alcohol, acetone, isopropyl alcohol, carbon dioxide, and hydrogen
Fermented soy products are very health and are available in different forms: miso, tempeh and natto. Other types of fermentation are lactic acid fermentation, alcohol fermentation and acetic acid fermentation.