There are several types of fermentation processes. Natural fermentation uses uncooked ingredients and relies on microorganisms present in the environment, single stage fermentation involves the addition of starter cultures to cooked ingredients where microbes multiply, and multiple stage fermentation has a solid stage producing enzymes followed by a liquid stage where enzymes degrade polymers, as seen in foods like rice wine, soy sauce, and vinegar. Fermentation can also be batch, fed-batch, or continuous.

1. Fermentation types

2. Fermentation types
1. Natural fermentation:
• Uncooked ingredients
• Spontaneous fermentation (no added starter)
• M.Os present in the substrate/ environment
• Examples: Idli & nan
2. Single stage fermentation:
• Cooked ingredients
• Addition of viable spores/ mycelium
• M.Os multiplies and modifies the food
• Example: Tempeh

3. Fermentation types
3. Multiple stage fermentation:
• First stage: solid -substrate fermentation, produce polymer
degrading enzymes
• Second-stage: liquid fermentation, enzyme degrades
polymers
• Examples: rice wines, soy sauces, vinegar etc.

4. Fermentation types

5. Fermentation types

6. Fermentation types

16. Types of Fermentation Process
• Batch fermentation
• Fed-Batch fermentation
• Continuous fermentation