TOPIC 2:

FERMENTATION
AND PICKLING
 1. LACTIC ACID FERMENTATION

 Lactic acid fermentation is the anaerobic microbial

breakdown of sugar which yields energy in the form of ATP
and produces a byproduct called lactic acid.

 Lactic acid fermentation is caused by good bacteria. The most

important bacteria being Lactobacillus – which you may have
heard is an ingredient of a probiotic drink.

 Lactic acid improves the microbiological stability of food by

fighting off the bad bacteria.

 The most common products of lactic acid fermentation are

yogurt and sauerkraut.
 2. ALCOHOLIC FERMENTATION

Alcoholic fermentation is the anaerobic

microbial breakdown of sugar into alcohol and
carbon dioxide due to the addition of yeast.
The final product of alcoholic fermentation is
ethanol. 
Some of the products of alcoholic
fermentation include beer and wine.
 3. ACETIC ACID FERMENTATION

In acetic acid fermentation, ethanol

undergoes oxidation to produce vinegar. This
type of fermentation follows alcoholic
fermentation and uses a mother/starter
vinegar from the genus Acetobacter to feed on
the alcohol to produce acetic acid.
 PICKLING

Pickling is a much simpler method than fermenting. It

uses acidic brine to preserve food. This brine consists
of vinegar and sugar which are brought to a boil. The
brine is then poured into a container of vegetables or
fruits. The use of heat and acid kills the bacteria while
the vinegar makes the texture of the food softer. 

Popular pickled products are cucumber pickles

and binurong mangga.
 CHAYOTE PICKLES

Product
to make: