Fermenters, or bioreactors, are a big part of the food industry often used for beverages. They carry out a fermentation process using bacteria, yeasts, and their enzymes. They are used for producing fermented milk products, for fermenting dough in the baked-goods industry, for making cheese, wine, beer, and other alcoholic beverages, for meat, fish, and poultry delicacies, as well as processing fruits and vegetables. Fermentation alters products’ organoleptic properties, enriches them with B vitamins and probiotics, and that can bring a significant increase in products’ shelf life.
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