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Fermentation in food production typically refers to the conversion of sugar to alcohol using yeast under anaerobic conditions. A more general definition of fermentation is the chemical conversion of carbohydrates into alcohols or acids. Fermentation is used to produce wine, beer, and vinegar.ccording to Steinkraus (1995), food fermentation serves five main purposes: 1. Enrichment of the diet through development of a diversity of flavors, aromas, and textures in food substrates. 2. Preservation of substantial amounts of food through lactic acid, alcohol, acetic acid, and alkaline fermentations.
(pÄs'chÉr-Ä­-zÄ'shÉn) A process in which an unfermented liquid, such as milk, or a partially fermented one, such as beer, is heated to a specific temperature for a certain amount of time in order to kill pathogens that could cause disease, spoilage, or undesired fermentation.