Fermentation Technology

Fermentation Technology Overview

Fermentation also referred to as “controlled decay” is adopted in many industrial processes including the production of yoghurt and beverages, tanning of leather, production of antibiotics in the pharmaceuticals industry, and in water treatment. The practice dates as far back as the 19th Century when it was applied in the production of alcoholic beverage through the controlled decay of rice, honey and fruits. At the time, fermentation was mainly applied as a method of food preservation until 1910 when it was considered beneficial to human wellbeing. In today’s world, probiotics containing “healthy bacteria” are produced through fermentation. They are said to have positive effects on gut movements for food digestion and on female reproductive health by eliminating yeasts that cause vaginal infections. Fermented foods are also described as tasty and highly flavoured.
Fermentation technology involves the use of enzymes, enzyme technology and other microorganisms to produce substances that are applicable across industries. Applying fermentation technology produces these materials including energy through an anaerobic process – without oxygen. Despite its benefits, fermentation technology is said to be hindered by factors such as limitations of microorganisms, presence of competitive microorganisms which may stall the production process and impurity of raw materials. Seeking more insight and expert advice on fermentation technology and its applications? Leave us a message with your enquiries.