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Chapter One
Fermentation: An Art from the Past,
a Skill for the Future
Brian McNeil and Linda M. Harvey
The origins of fermentation are lost in ancient history, perhaps even in prehistory. We
know that the ancient Egyptians and Sumerians both had knowledge of the techniques
used to convert starchy grains into alcohol. For most of history these processes, or similar
ones based on fruit juice conversion, have represented the most commonly accepted
interpretation of the word 'fermentation'.
However, 'fermentation' has many different and distinct meanings for differing groups
of individuals. In the present context we intend it to mean the use of submerged liquid
culture of selected strains of microorganisms, plant or animal cells, for the manufacture
of some useful product or products, or to gain insights into the physiology of these cell
types. This is a relatively narrow definition, but would include the 'traditional' fermentations
described above. By contrast, the modern fermentation industry, which is largely a
product of the Twentieth cen ... read full excerpt from Practical Fermentation Technology ebook
