Fermentation Paper

Fermentation is a metabolic process that transforms sugar into alcohol, gases, and acids, among other things. To manufacture fermentation products, fermentation bacteria use organic molecules as the final electron acceptor (Katz 2016). The bacteria are primarily responsible for the metabolic process that initiates the fermentation process (Pothakos, Illeghems, Laureys, Spitaels, Vandamme, & De Vuyst 2016). This means that bacteria start the fermentation process, and fermentation cannot happen without bacteria.
Explain the process by which yeast can assist in the raising of dough in the baking industry.
Water, yeast, and flour are the three essential ingredients in bread dough. When the ingredients are mixed and stirred the yeast metabolizes the simple sugars presence and exudes a liquid that mainly releases ethyl alcohol and carbon dioxide into air bubbles in the dough (Katz 2016). When the dough is elastic gluten network and high the carbon dioxide in the bubbles will start to inflate. As more tiny air cells fill with the carbon dioxide, the dough then rises.

Identify the function of each ingredient when making lemon ginger ale drink

Sugar: to feed the good bacteria and allow the to proliferate

Yeast: excrete alcohol while the bacteria consume it

Lemon juice: to ward off unwanted microorganisms and keep the pH level low

Ginger: to provide the enzymes for the process and provide flavor.

Water: provides the breeding ground for the bacteria to form alcohol.

The effect of shaking the bottle and fermentation process in warm temperature for 24-48 hrs

The temperature is conducive for fermentation to take place the shaking process facilitates the fermentation process

What do you learn from this video clip? Do you feel food science experiment is a fun thing to do?

The video offers and insight into the formation process. It is very educative how fermentation occurs, and the steps involve. Food science experience is a fun thing as it enables people to learn and understand new things.


Katz, S. E. (2016). Wild Fermentation: The flavor, nutrition, and craft of live-culture foods. Chelsea Green Publishing.

Pothakos, V., Illeghems, K., Laureys, D., Spitaels, F., Vandamme, P., & De Vuyst, L. (2016). Acetic acid bacteria in fermented food and beverage ecosystems. In Acetic Acid Bacteria (pp. 73-99). Springer Japan.

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