Microorganisms and enzymes are used for the decomposition of carbohydrates and the process is termed as “Fermentation”
a) Alcoholic Fermentation:
The keeping quality of alcoholic beverage directly depends upon the alcohol present. Yeasts play an important role in this type of fermentation.
C6H12O6 + Yeast ——-à 2C2H5OH + CO2
(Dextrose) (Alcohol)
b) Acetic Fermentation:
This type of fermentation follows alcoholic fermentation and is completed by vinegar bacteria and Acetic Acid is produced which acts as a preservatives for various products such as pickles, sauce, etc.
C2H5OH + O2 ———-à CH3COOH + H2O
(Alcohol) (Oxygen) (Acetic Acid)
c) Lactic Fermentation:
In this process dextrose sugars are decomposed into lactic acid and preserve the pickles after fermentation.
C6H12O6 ————–à 2C3H6O3
(Dextrose) (Lactic Acid)
Source: agriinfo
