Fermentation VS Rotting. What's the difference ?
Food fermentation is defined as it is a conversion of sugar and other carbohydrates into alcohol or organic acid & carbon dioxide.
Fermentation refers to the metabolic process by which normal glucose or organic molecules converted into the alcohol, acid or gases in absence of oxygen.
Fermentation is a controlled biological reaction by yeast which digests sugar & starch and outputs alcohol, carbon dioxide and vinegar.
Rotting is defined as it is uncontrolled process of decay caused by bacteria or fungal action.
- Increase the shelf life of food.
- Fermentation is a biological reaction caused by yeast.
- Fermentation is a controlled process with beneficial organisms.
- Fermentation foods are a type of preservation of food that prevents spoilage from happening.
- Rotting in fact kills the food.
- Rot is decay caused by bacterial action and not yeast.
- Rotting is all spoilage bacteria breaking down food.
- Rotting is harmful to your health and should not be eaten.