Types of Fermentation
There are two main types of fermentation, each with different products and uses. Alcoholic fermentation is performed by yeasts and some bacteria, producing ethyl alcohol and carbon dioxide.
This process is essential for bread making (the CO₂ makes dough rise) and the production of beer, wine, and other alcoholic beverages. The bubbles in your soda and the rise in your bread come from this process!
Lactic acid fermentation occurs in many bacteria and in human muscle cells during intense exercise. It produces lactic acid and is used to create foods like kimchi, pickles, sauerkraut, yogurt, and sour cream.
Food Connection: Many of your favorite foods exist thanks to fermentation - from sourdough bread to yogurt to wine!