Description

The anaerobic breakdown of sugar by yeast into carbon dioxide and alcohol is known as fermentation. However, fermentation can also refer to any set of chemical events brought on by living or nonliving ferments that break down complex organic compounds into comparatively simple ones. In fermentation, tiny yeast, moulds, and bacteria work together to cause a chemical shift. The process of fermentation involves the metabolic activity of organisms at all stages of their life cycles, including senescence and death. Utilising organisms on a large-scale commercial level to produce food, medications, and alcoholic beverages is known as fermentation technology. In the last ten years, fermentation technology has seen a number of turbulent advancements. Wine, beer, cider, vinegar, ethanol, cheese, hormones, antibiotics, complete proteins, enzymes, and other beneficial goods are the main products of fermentation technology produced economically on a large-scale industrial basis. The book's objective is to present an in-depth analysis of the foundations of fermentation technology as well as contemporary advancements and breakthroughs in the subject, with a focus on industrial applications.