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1
发酵
the process by which microorganisms convert carbohydrates into alcohol, acids, or gases
Fermentation is a natural metabolic process that converts sugars into acids, gases, or alcohol, often with the help of microorganisms such as yeast or bacteria. In the context of food and beverages, fermentation is commonly used to produce a wide variety of products, including bread, cheese, yogurt, beer, wine, and sauerkraut, among others. During fermentation, microorganisms break down the sugars present in the starting material, releasing energy and producing byproducts such as carbon dioxide, alcohol, or lactic acid. These byproducts often contribute to the flavor, texture, and preservation of the final product. Fermentation can occur spontaneously in some cases, but it is often carefully controlled and monitored in food production to achieve consistent results and ensure food safety.
- The fermentation of dough by yeast produces carbon dioxide gas, causing the dough to rise and become light and airy when baked.
酵母对面团的发酵产生二氧化碳气体，使面团膨胀并在烘烤时变得轻盈松软。
- Sauerkraut is made through the fermentation of cabbage, where beneficial bacteria convert sugars into lactic acid, giving the dish its distinctive tangy flavor.
酸菜是通过卷心菜的发酵制成的，有益细菌将糖转化为乳酸，赋予这道菜独特的酸味。
- Beer is brewed through the fermentation of malted grains, where yeast converts the sugars into alcohol and carbon dioxide, resulting in the beverage's characteristic flavor and effervescence.
啤酒是通过麦芽谷物的发酵酿造的，酵母将糖转化为酒精和二氧化碳，从而赋予饮料特有的风味和气泡。
- The fermentation of soybeans is used to produce soy sauce, a savory condiment with deep umami flavor, popular in many Asian cuisines.
大豆的发酵用于生产酱油，这是一种在许多亚洲菜肴中流行的，具有深厚鲜味的美味调味品。
- In the production of yogurt, fermentation of milk by specific strains of bacteria results in the formation of lactic acid, thickening the yogurt and giving it a tangy taste.
在酸奶的生产中，特定菌株对牛奶的发酵导致乳酸的形成，使酸奶变稠并赋予其酸味。
2
发酵, 沸腾
a state of agitation or turbulent change or development