∞ generated and posted on 2020.12.19 ∞
Fermentation is the means by which organisms are able to generate ATP without using cellular respiration/electron transport chains.
| The goal of the presented videos and text is toward gaining an appreciation for fermentation as well as the concept of fermented food. By way of introduction to these various topics, see also the concepts of alcohol fermentation and lactic acid fermentation. |
Examples of fermented foods, some familiar, some less so:
All of these are or at least can be fermented foods, i.e., click here.
The above video provides a nice introduction to fermented foods.
The above video also provides a nice introduction to fermented foods, but from a better perspective of the microorganisms involved.
The above is a really enjoyable video that discusses the very long history of fermented foods in the human diet.
This is the first five or so minutes of the fermented foods lab. Note that I get two things slightly wrong. The first is where I refer to Worcestershire sauce as having fruit in it. That's botanically correct but not culinarily correct. The second is that at some point I refer to Indian pickle instead as chutney.
Fermentation: fermenting vegetables.
Fermentation: nam, a.k.a., fermented Thai pork sausage.
Fermentation: making hot sauce, with great emphasis particularly on the fermentation steps.
Fermentation half-sour pickles, this is just great. ☺
Fermentation making Swiss Emmental cheese, though note that the eyes, or holes, tend to be lacking when "properly" made.
The above video provides more detail on the diversity of processes involved in making cheese.
Fermentation: making yogurt.