When food is fermented how is it ensured that the right type of fermentation occurs so that you don’t make pickles when you want alcohol and vice versa?
In: Chemistry
Different types of fermentation are carried out by different bacteria. When fermenting usually one isolates the specific bacteria you want to use and inoculates whatever you’re doing be it through acetobacter off fruit flies, pitching brewers yeast into wort, introducing mother of vinegar, blooming a packet of bakers yeast in warm water, mixing with live yogurt with lactobacillus. Also picklemaking uses brining, which is just sitting in salt and acid, and does not typically involve fermentation to produce. Although the vinegar used does involve fermentation, few picklemakers also make their own vinegar as it takes many months
Latest Answers