The applications of fermentation in the food industry are wide and far-reaching. Here are some of the main areas of application:

1. Production of condiments:

The role of microbial fermentation is crucial in the production of traditional condiments such as soy sauce, tempeh and vinegar. These condiments are given a unique flavor and texture through a specific microbial fermentation process.

Modern technology also uses fermentation engineering to produce natural colors and natural flavors, which can replace synthetic colors and monosodium glutamate (MSG) and become an important direction for future food additive development.

2. Alcohol brewing:

Liquor is mainly brewed and distilled. After fermentation of raw materials, alcohol that can be consumed directly without further distillation is called brewed alcohol, such as beer, wine, yellow wine, Japanese sake, and fruit wines. The fermentation liquid or brew is distilled to obtain distilled spirits, such as liquor, brandy, whisky, rum, vodka, etc.

Conventional fermentation methods are long in time and cannot effectively meet the actual needs of brewers at this stage of beer production. However, the continuous fermentation process using immobilized yeast can effectively reduce the actual time of fermentation required for beer.

3. Food processing:

Bread, buns and other baked goods cannot be made without the fermentation of yeast. Yeast breaks down sugar in the dough and produces carbon dioxide, causing the dough to expand and form a porous structure, thus increasing the volume and fluffiness of the food.

Fermentation also improves the nutritional value of the food, increasing the protein content and improving the absorption and utilization of minerals.

4. Dairy production:

The production of dairy products such as yogurt and cheese relies on the fermentation of lactic acid bacteria. Lactobacilli convert lactose into lactic acid during the fermentation process, lowering the pH of the milk and producing a characteristic sour taste and flavor.

The fermentation of lactic acid bacteria can also inhibit the growth of harmful microorganisms and extend the shelf life of dairy products.

To summarize, the application of fermentation in the food industry covers a wide range of aspects, from the production of traditional products to the innovative application of modern technology, all of which have demonstrated their irreplaceable value. With the progress of science and technology and the changing needs of consumers, the development prospect of fermentation technology in the food industry will be broader.