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Practice Reading: Multiple Choice, Single Answer
ID: #37689
Fermentation
The word "ferment" comes from the Latin word for boiling or rising, which you'll understand if you've ever seen beer brewing or bread dough rising — both signs of fermentation in action. A biologist would probably say fermentation is the anaerobic production of energy, meaning that microorganisms that don't need oxygen to accomplish metabolization to fuel their bodies transform nutrients into energy in the absence of oxygen. This is true for some fermented foods — for instance, sauerkraut and alcohol are both products of the hard work of anaerobic bacteria. However, other foods and beverages that we consider "ferments" are made by aerobic microorganisms that use oxygen to do their business: kombucha, vinegars and miso are a few.
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