ABSTRACT
The use of microorganisms to process or preserve foods is an ancient technique. Yeast was the first microorganism used in the production of wine and beer and the leavening of dough. These techniques have been known for at least 4,000-5,000 years. When these processes are underway, bubbles form as in gentle boiling. This bubbling is due to the liberation of carbon dioxide from the degradation of sugar. The word fermentation signifies the gentle bubbling or boiling condition in these processes.
