What Is Fermentation?

Fermentation is a chemical change in which certain chemical compounds are broken down into simpler forms. The change is caused by substances called enzymes, which are produced by tiny living plants or animals. Yeast for example, are one celled plants which produce enzymes.

There are three main kinds of fermentation: alcoholic, acetic and putrefactive. Each is caused by the presence of bacteria Yeasts or molds, which produce the particular enzymes responsible for the chemical change. Fruit syrups become alcoholic when yeast, containing an enzyme called zymase, is added.

Wine or cider turns to vinegar when certain bacteria, called 'mother of vinegar' are present. This is acetic fermentation. Meat and animal matter decay in putrefactive fermentation after certain molds have formed on them.

Fermentation helps in the digestion of food. An enzyme called 'ptyalin' in saliva changes the starch of foods into soluble sugar, the first step in digestion. Enzymes are also present in the stomach, the intestines, and the pancreas and in various other organs.