Converts glucose into cellular energy and lactic acid in anaerobic conditions. Occurs in bacteria and animal cells, especially muscle cells. Homolactic fermentation produces two lactic acid molecules per glucose molecule. Heterolactic fermentation yields carbon dioxide and ethanol
Fermentation is redox metabolism without oxygen, producing ATP and organic products. Over 25% of bacteria and archaea carry out fermentation. Humans have used fermentation for food production for 13,000 years
Rennet is a complex enzyme produced in ruminant mammal stomachs. Contains chymosin, pepsin, and lipase enzymes for milk coagulation. Calf rennet is extracted from young nursing calves' stomachs. About 1g of calf rennet can coagulate 2-4 litres of milk
Silage is preserved green forage for animals through fermentation. Process originated in Germany in early 19th century. First American silage produced by Francis Morris in 1876. Modern silage invented by Finnish chemist Artturi Virtanen in 1945
Food is any substance consumed for nutritional support. Contains essential nutrients like carbohydrates, fats, proteins, vitamins, and minerals. Produced by plants, animals, or fungi
Recipe requires 4 cups soybeans, wheat flour, koji starter, water, and salt. Soybeans must be soaked overnight and cooked until smooth. Mixture needs to be mixed with flour and koji starter