Fermentation Blog Week 2: 2023 Update

Fermentation Blog

Fermentation in food processing is the use of microorganisms to break down carbohydrates into alcohol or organic acids in the absence of oxygen (Chandan & Kilara, 2013). This unique process helps in the processing of many nutritious food products. Fermentation occurs due to the action of certain yeasts that contain bacteria called Lactobacillus. Different strains of these bacteria live in the stomach, mouths and reproductive parts of different animals. Moreover, the lactic acid produced during the anaerobic respiration creates a low PH environment where most bacteria cannot survive (“How to Make Homemade Yogurt”, 2017).

The most popular of all fermented food products is yoghurt. This drink can easily be prepared at home using readily available material. All one needs is milk, sugar, and flavoring. The milk is heated to just below its boiling point and cool it quickly. The quick cooling avoids the formation of cream. Sugar and flavors are added as stirring continues. Lactobacillus that is found in milk is allowed to grow in the culture samples. The bacteria found in milk converts milk sugar into lactic acid. The lactic acid in yoghurt gives it the rich, smooth taste. Other products that are processed this way include cheese, fermented tea, beer and milk vodka (“How to Make Homemade Yogurt”, 2017).

There are innumerable benefits of regular consumption of yoghurt. First, it balances the bacterial composition of the human gastrointestinal system. Besides that, yoghurt combats LDL cholesterol and lowers the blood pressure of the people suffering from high blood pressure. Moreover, it is an excellent source of calcium, as established from (https://www.culturesforhealth.com/learn/yogurt/how-to-make-homemade-yogurt).


Chandan, R., & Kilara, A. (2013). Manufacturing Yogurt and Fermented Milks, 2nd Edition. John Wiley & Sons.

How to Make Homemade Yogurt. (2017). Culturesforhealth.com. Retrieved 22 November 2017, from https://www.culturesforhealth.com/learn/yogurt/how-to-make-homemade-yogurt


Below are the questions

Week 2 Assignment: Fermentation Blog

  • Click ‘Fermentation Blog‘ to enter the Week 2 Blog Assignment


    For Week 2, write a blog post [website recommendation] on Fermentation.


    Part 1: Fermentation

    Fermentation is an important process in biology. It is also an important process in which many foods we eat and beverages we drink are made. Now that you have had a chance to study the various ways in which fermentation can be used, you will choose a topic from the table below that uses an organism that undergoes fermentation to produce the desired product and discuss.

  • Find a credible and reliable, scientific resource that augments what you have already learned about fermentation and the product is produces and address the following questions.


    1. Which food product did you choose?

    2. What does this process involve (describe the method)?

    3. What types of other foods can be prepared using this method?

    4. What type of organism (living creature) is used for this product of fermentation?