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Today, we explore the fascinating "food science" of "fermentation", examining how "microbiology" helps convert raw ingredients like milk, cabbage, and dough into "fermented foods". This metabolic process creates foods that are safer, more stable, and more digestible, contributing positively to "gut health" and overall nutrition. Discover the biochemical science behind fermentation — how microbes transform sugars into food, fuel, and medicine. Learn how Pasteur’s experiments evolved into modern industrial biotechnology driving the global bioeconomy. Fermentation is the hidden engine behind bread, beer, yogurt, kimchi, and many of today’s biotech products. It is a microbial strategy for extracting energy from sugars when oxygen is limited or absent, turning carbohydrates into acids, gases, and alcohols that reshape flavor, texture, and shelf life. This video connects the everyday “bubbling jar” to the deep science: how microbes run glycolysis, why they must regenerate key metabolic cofactors to keep energy flowing, and how different organisms produce different end-products that define entire food cultures and industries. You will also get the historical turning points that made fermentation a scientific field—Pasteur’s proof that living microbes drive fermentation, and Buchner’s discovery that cell extracts can ferment, revealing the central role of enzymes and launching modern biochemistry. From there, the video moves into industrial fermentation: how bioreactors control temperature, acidity, nutrients, and sterility; why batch, fed-batch, and continuous modes exist; and how modern metabolic engineering turns microbes into programmable factories for fuels, enzymes, and pharmaceuticals. The closing message is sustainability: fermentation can transform biomass and waste into useful products within a circular bioeconomy. What you will learn 🍞 What fermentation is in biochemical terms, and why it works without oxygen Why microbes ferment: keeping energy production running when oxygen-based pathways are unavailable The key players: yeast, lactic acid bacteria, and acetic acid bacteria (and what each produces) How glycolysis feeds fermentation and why maintaining metabolic balance is essential Why fermented foods preserve better (acidification, microbial competition, and inhibition of spoilage) Where flavors come from in brewing and baking (secondary metabolites and process conditions) How industrial bioreactors scale fermentation safely and consistently The difference between batch, fed-batch, and continuous fermentation (and when each is used) How fermentation powers biotechnology: bioethanol, biogas, antibiotics, enzymes, vaccines How genetic engineering and metabolic control boost yields and stress tolerance Why fermentation matters for sustainability and circular manufacturing Timestamps ⏱️ 00:00 – Introduction: microbial transformation in foods and industry 00:46 – What fermentation is and why it produces acids/gas/alcohol 02:01 – Pasteur and Buchner: microbes and enzymes as the true drivers 03:21 – The main microbial “workers” behind common fermentations 04:31 – The biochemical core: glycolysis feeding fermentation pathways 05:51 – Industrial fermentation systems and process control 07:01 – Alcoholic fermentation: brewing and baking science 08:11 – Lactic acid fermentation: preservation, texture, and nutrition 09:01 – Energy and biotech: fuels and high-value bioproducts 10:11 – Genetic engineering and metabolic optimization 11:11 – Sustainability and the future of fermentation Hashtags #FermentationScience #Microbiology #Biotechnology #Brewing #Baking #LacticAcidBacteria #Yeast #Biofuels