Library Exhibits and Brown Bag Series
Resources: DNA to Beer
RESOURCES DISPLAYED OR USED DURING THE EXHIBIT
Display generously provided by members of the Reisch Brew Crew.
August 16, 2016
Resources: Fermenation Display
An additional, in house, exhibit on fermentation highlighting Kombucha. Exhibit included books, labels, and a jar of fermenting Kombucha tea.
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.
The term fermentation sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic beverages such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid in sauerkraut, salami, kimchi, and yogurt.
The science of fermentation is known as zymology or zymurgy. French chemist Louis Pasteur was the first known zymologist, when in 1856 he connected yeast to fermentation.
- Last Updated: May 3, 2021 2:10 PM
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