Fermentation in the body

Fermentation is the breakdown of carbs like starch and sugar by bacteria and yeast and an ancient technique of preserving food. The fermentation method used by animals and some bacteria like those in yogurt is lactic acid fermentation figure 1.

Fermentation refers to the metabolic process by which organic molecules normally glucose are converted into acids gases or alcohol in the absence of oxygen or any electron transport chain.

Fermentation in the body. Fermentation is the breakdown of carbs like starch and sugar by bacteria and yeast and an ancient technique of preserving food. Common fermented foods include kimchi sauerkraut kefir tempeh. The fermentation method used by animals and some bacteria like those in yogurt is lactic acid fermentation figure 1.

This occurs routinely in mammalian red blood cells and in skeletal muscle that has insufficient oxygen supply to allow aerobic respiration to continue that is in muscles used to the point of fatigue. In healthy people fermentation processes are largely controlled by the amounts and different types of substrate particularly complex carbohydrates that are accessible to bacteria in the colonic ecosystem. In its broadest sense fermentation refers to any process by which large organic molecules are broken down to simpler molecules as the result of the action of microorganisms organisms so small they can be seen only with the aid of a microscope.

Depending on the method used the process of fermentation encourages the growth and proliferation of bacteria called probiotics. Probiotics are the good bacteria that help your body digest food and promote a healthy gut microbiome. Many of the health benefits attributed to fermented foods are due in large part to their probiotic content.

Fermentation refers to the metabolic process by which organic molecules normally glucose are converted into acids gases or alcohol in the absence of oxygen or any electron transport chain.