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What is Fermentation?

Fermentation is the metabolic process where microorganisms consume carbohydrates like glucose or starch to produce alcohol or acid. It was initially developed to stabilize and preserve perishable food but is now also used to further improve the nutritional and functional traits of certain foods. Examples of fermented foods are:
• Cheese
• Beer and Wine
• Kimchi

What are the two main types of fermentation?

Alcoholic fermentation, also called ethanol fermentation, is a type of fermentation in which the products are ethanol and carbon dioxide. It is performed by yeast species specifically Saccharomyces for the production of alcoholic drinks such as beer and wine, as well as foods such as bread.
Lactic acid fermentation breaks down sugars, producing energy in the form of ATP. This process is so named because lactic acid is a byproduct of this reaction. A typical example of lactic acid fermentation is making yogurt by the bacteria, Lactobacillus.

What is the process of fermentation?

The fermentation process starts with glucose, a simple sugar that undergoes glycolysis to produce pyruvate. Pyruvate will then be converted to ethanol with the use of yeast (for alcoholic fermentation) or lactic acid with the use lactic acid bacteria (for lactic acid fermentation).

How to perform a successful fermentation?

From employing the appropriate working space during sample preparation and fermentation procedures to storing the involved microorganisms properly, fermentation requires ideal working conditions and environment.

Here are the laboratory equipment that is needed to set the fermentation up for success.

Cultivation and Storage of Microorganisms

Esco Isotherm® Forced and Natural Convection Laboratory Incubators are used to culture:
• Saccharomyces at 30°C to 35.0°C
• Lactobacillus at 37°C
These laboratory incubators are crucial for maintaining the optimum temperature and conditions for the microorganisms to flourish.
Esco Refrigerators and Freezers are used to store:
• Saccharomyces at -20°C or -80°C (for long-term)
• Lactobacillus at 4°C
A -80°C lab freezer is the best storage equipment for a pure liquid culture of yeast while probiotic bacteria strains can be kept at 4°C in culture.

Sample Preparation and Aseptic Techniques

Esco Laminar Flow Cabinets are used for the safe handling of microorganisms and for avoiding cross-contamination. It is designed to facilitate the aseptic transfer and smear of probiotic bacteria and yeasts onto solid media.

Fermentation is a well-known natural process used by humanity for thousands of years. It is not only useful in food manufacturing but also encompasses the production of desirable products such as the generation of fuel from vegetable sources and more. And as the world progress for future discoveries in the science of fermentation, so are the technologies.

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