Fermentation and rot are natural processes. While they may seem synonymous, a closer look reveals the differences between the two. Fermentation is a controlled rot, while rot is like fermentation gone wild.
Life, Death and Decay
Fermentation and rot are distinct biological processes. Fermentation is controlled, and ascribed beneficial properties such as nourishment. Rot indicates decay and spoilage. Both these processes involve industrious microorganisms and chimerical chemical changes.
At the heart of distinction is the essence of transformation. Fermentation helps create food and drink such as cheese, wine, beer and yogurt. Rot is an uncontrolled, mutable decomposition as plant or animal based organic matter following intrinsic laws of nature and decay.
Difference Between Fermentation & Rot
While both fermentation and rot involve breakdown of organic materials, fermentation is usually initiated by humans for food preservation, brewing, baking and food flavor enhancement. Rot is an unwanted consequence of food storage problems.
A metabolic process, fermentation converts sugars into acids, gases or alcohol in absence of oxygen. This controlled process is found in various food production techniques like brewing beer, baking bread and making yogurt.
Yeast feeds on the sugar contained with the dough, producing carbon dioxide and alcohol, in a process called fermentation. During bread making, the dough is left in a warm place. The warmth encourages fermentation.
Lactic acid bacteria also feed on sugars in food, releasing lactic acid as the sugars break down. A preservative with sour or tangy taste, lactic acid is often nurtured in food processing.
Rust & Rot
Meanwhile, rot refers to decomposition and decay of organic matter. This happens when matter breaks down due to the activities of various microorganisms in an expressive biological rampage promoting the spread of putrefaction.
In vehicles and vessels, rot refers to extreme, heavy rust creating large holes and a measurable loss of the original metal surface. Rust is a type of corrosion on metal surfaces such as iron, when metal reacts with oxygen and water to form iron oxide.
The chemical reaction causing rust is oxidation. Various iron oxides exist in rust. The oxidation process "eats away" the metal, creating visible rust and deterioration on the metal's surface. Only iron and alloys containing iron can rust.
Metals with low or no iron content are subject to corrosion as in tin pest and verdigris on copper. Verdigris is a popular artists' pigment in the 18th century, initially manufactured by the women of Montpelier, France.
Superstitions
Up until the 19th century in Europe, superstition attributes food or grain rot to evil elves or an angry Kobold. The pentagram is often found inscribed in old pantries or over doorways of medieval houses to protect against evil elf magic.
Evil elves are also said to spread disease. During the Witch Hunts many of the victims are accused of sending evil elves out to cause sickness and decay.
In spiritual alchemy, rot is putrefaction, the nigredo stage, representing a breakdown of metaphorical materials. In practical alchemy, the nigredo concept originates with Maria the Jewess of Alexandria.
She uses colors black, white, yellow and red to describe a process of copper treatments. In medieval times these are trimmed to black, white and red.
Fermentation & Rot: Processes Involved
Fermentation
In fermentation, yeast and Lactobacillus bacteria each contribute a unique flavor and texture to the final product. These microorganisms determine taste and quality of fermented foods and beverages.
Fermentation takes place in a controlled environment where specific conditions (like temperature and pH) encourage the growth of desired microorganisms. These are primarily yeasts or certain bacteria.
The most common type of fermentation is alcoholic, performed by yeast like Saccharomyces cerevisiae. Glucose is converted into ethanol (alcohol) and carbon dioxide.
Lactic acid fermentation occurs in presence of lactic acid bacteria. These convert sugars into lactic acid, which is fundamental in making yogurt and pickles. Fermentation transforms simple sugars into complex compounds, giving the final product distinct flavors and aromas.
The primary microorganisms in fermentation are:
Yeasts: Essential for alcoholic fermentation, with Saccharomyces cerevisiae being the most commonly used.
Lactic Acid Bacteria (LAB): Such as Lactobacillus and Streptococcus, crucial for dairy fermentation and vegetable pickling.
During fermentation, microorganisms metabolize carbohydrates, producing compounds to enhance flavor, texture, and nutritional value. For example, in yeast fermentation, glucose is metabolized into ethanol and carbon dioxide. Leavening in bread and bubbles in sparkling beverages is the action of carbon dioxide.
Rot
In contrast, rot entails the breakdown of organic matter by a consortium of bacteria and fungi, leading to putrefaction and the release of foul odors. The bacteria putrescine and cadaverine are the main two producing the smell of rotting flesh.
Rot is orchestrated by a diverse cast of microbes, including Clostridium and Pseudomonas species, which thrive in oxygen-deprived environments, driving the decomposition of once-living matter.
In rotting, opportunistic microorganisms take hold in decaying matter, breaking it down into simpler compounds. Ultimately it leads to a complete loss of the substance, often rendering it inedible. In the wild these bacteria help take a dead organism back into the earth.
The decay process is usually driven by:
Molds: Such as Aspergillus and Penicillium, which thrive in moist conditions and can produce mycotoxins hazardous to health.
Putrefactive Bacteria: Such as Clostridium and Bacillus, which are responsible for the foul odors associated with rotting organic matter.
Rot introduces molds and putrefactive bacteria. Common examples include rot of fruit or vegetable rot in which they become mushy. They lose structural integrity due to breakdown of cell walls and tissue by the invading microorganisms.
Rot is characterized by breakdown of large organic molecules to smaller, simpler substances, releasing enzymes to help decomposition. Noxious odors arise due to production of sulfur-containing compounds and other volatile substances during breakdown of proteins and lipids.
Rot is typically characterized by a more chaotic and uncontrolled breakdown of organic material. Unlike fermentation, which benefits from specific conditions, rotting can occur under a variety of circumstances.
The process of rot sets forth a cascade of enzymatic reactions that break down proteins and carbohydrates. Noxious byproducts form as organic matter disintegrates.
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