1. By Gemma Campbell

2. Introduction...  In this presentation I am going to explain the process of fermentation and everything in between.

3. The Process... Here is a small diagram to explain.

4. About Fermentation...  Fermentation (biochemistry), the process of energy production in a cell under anaerobic conditions (without oxygen)  Ethanol fermentation, a form of anaerobic respiration used primarily by yeasts when oxygen is not present in sufficient quantity for normal cellular respiration.

5. Conditions.  Fermentation (food), the conversion of carbohydrates into alcohols or acids under anaerobic conditions used for making certain foods Fermentation (food)  Fermentation (wine), the process of fermentation commonly used in winemaking. Fermentation (wine)  Fermentation (beer), the process of fermentation commonly used in brewing beer. Fermentation (beer)  Fermentation (tea), the term used in the tea industry for the aerobic treatment of tea leaves to break down certain unwanted chemicals and modify others to develop the flavour of the tea. Fermentation (tea)

6. Uses of fermentation  Cheese  Yogurt  Wine  Alcoholic beverages.  Soy sauce

7. A short video...

8.  Thank you