The process of fermentation reportedly dates back to the early 7000-6600 BCE and was primarily used as a part of religious rituals in both the Christian and Jewish faiths. The first confirmed practice however, ensued from the study of yeast in 1838. The conclusion to date being that this process of fermentation is produced by the actions of living microorganisms.
The most common of definition purports that the process speaks to the production of alcoholic or acidic liquids such as beer and wine or simply the process by which microorganisms result in the spoilage of food items.
This book intends to explore the concept that is fermentation and will use this medium to expand the knowledge base surrounding the process.