Definition
A method of obtaining useful components by decomposing substances and creating new substances using microorganisms (mainly yeast, mold, and bacteria).
Principle
Enzymes found in microorganisms break down substrates (raw materials) to produce specific components or change the structure of existing materials to increase their usefulness.
Merit
• It can better utilize the active ingredients of natural ingredients.
• It can create new bioactive substances.
• Some fermentation processes help digestion and absorption of food and increase storage capacity.
• It is environmentally friendly because it does not use chemical solvents.
Disadvantage
• The fermentation process is complex and can take a long time.
• Controlling the fermentation environment (temperature, pH, nutrients, etc.) is important, and if it fails, it is difficult to obtain the desired substance.
• The production speed can be slower than chemical extraction.
Example
Manufacturing of fermented foods such as kimchi, yogurt, and cheonggukjang, and enhancing effective ingredients through fermentation of plant extracts, etc.
