In academic terms, “fermentation” is a reaction that uses no oxygen to break down carbohydrates to obtain energy. On the other hand, the reaction that uses oxygen to break down organic matter to obtain energy is called “respiration”.
In more familiar terms, microorganisms such as lactic acid bacteria, koji-mold, and yeast break down organic compounds such as carbohydrates and proteins to produce a variety of by-products to obtain energy in their own life activities. Among these, “fermentation” is a phenomenon in which beneficial substances are produced for humans, while “putrefaction” is a phenomenon in which harmful substances are produced for humans. Food spoilage can be detected by the five senses, such as smell, appearance, and taste.
What is the difference between fermentation and maturing?
While “fermentation” and “putrefaction” are caused by microorganisms, “maturing” is a process in which the food itself is transformed by enzymes and other substances to produce something beneficial to humans. Or, “maturing” is the process of improving the flavor and quality of food by allowing it to rest under controlled temperature and humidity after fermentation is complete. Maturing is said to be beneficial to humans because it changes the texture and taste of the fish, making it tastier.
In case you are wondering, “enzyme” is mainly composed of protein, which promotes chemical reactions such as digestion, absorption, and metabolism that are necessary for all living things, including humans, animals, and plants, to survive. It is said that there are approximately 5,000 enzymes in our body, but each enzyme is a specialist that performs only one function and is largely divided into “Digestive enzymes” and “Metabolic enzymes.
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Revision date: May 25, 2023
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