Define fermentation. Describe nutritional values of fermented foods. Give classification of fermented foods.

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Fermentation is a biological process in which microorganisms, such as yeasts or bacteria, convert carbohydrates into organic acids, gases, or alcohols. This process occurs in the absence of oxygen and is often used to preserve food and drinks, produce biofuels, and manufacture certain chemicals. The organic acids produced during fermentation act as preservatives, as they lower the pH of the food and make it inhospitable to harmful microorganisms. Fermentation can also contribute to the flavor and texture of the food and is an important part of traditional food preparation practices in many cultures. The most well-known forms of fermentation include bread-making, beer ____ ______ _________ ____________ ___________ ___________ ____________ __________ __ ________.
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Degree : DIPLOMA PROGRAMMES
Course Name : Diploma in Value Added Products from Fruits & Vegetables
Course Code : DVAPFV
Subject Name : Food Chemistry and Physiology
Subject Code : BPVI 3
Year : 2023