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IDO and Fermentation

작성자 농업회사법인 주식회사 이도(ip:)

작성일 2018-08-25

조회 455

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IDO and Fermentation


Fermentation

In both the East and the West, it seemed to recognize fermentation for the first time when seeing alcohol ripening. The root of fermentation is the Latin "fever". As when microorganisms ferment, the bubbles are formed while making a simmering sound of bubbling.


​​When the wine is ripe

When the vinegar is aged

Or when you make leavened bread

 

These microorganisms show a slice of fermentation in different aspects of their way depending on the characteristics of the fermentation object – boiling, bubbling, risen, or mycelium and spores spreading on the surface as if flowering.

 

A dictionary definition

1.The chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, and as a result, substances such as alcohols, organic acids, carbon dioxide or etc. are generated. In a narrow sense, it means an action that the microbes obtain energy by decomposing carbohydrates in the absence of oxygen. Also it is used in making alcohol, soybean paste, soy sauce, cheese or the like.

2. Fermentation, in a broad sense, refers to a process obtaining useful substances to a human body using microorganism or fungus, and, in a narrow sense, the sugar decomposition process without using oxygen.

 

https://en.wikipedia.org/wiki/Fermentation


Fermentation in IDO

Aspergillus Oryzae which is mainly used for fermentation in Ido is a kind of the yellow aspergillus. It is, as a representative of the Koji mold, a safe and beneficial microorganism that help in the manufacturing process of alcohol, soybean paste and soybean lump. The enzyme activity is strong, and thus its extraction is used as a digestive medicine.

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