Fermented food

May 16, 2009
Fermentation usually implies that the action of the microorganisms is desirable, and the process is used to produce alcoholic beverages such as wine, beer, and cider. The science of fermentation is known as zymology.

Fermented food is food that is prepared involving a step where micro-organisms (or enzymes) alter the properties of the food, e.g., yoghurt or bread. The purpose of fermenting food is often to get a better taste or texture, but one important reason is that it keeps better when fermented. All the different types of cultured milk have evolved from the fact that fresh milk rapidly deteriorates, and a controlled fermentation with lactic acid bacteria (LAB) gives the food a longer shelf life.

Lacto-fermented foods have been around for a very long time. Common in Korean, Chinese, Japanese, and North and Central European cuisine, fermentation has been used to enhance the flavor of food, create food, and help food having a longer shelf life. Fermented foods are delicious and nutritious. These traditional foods are key to our health.

Fermented foods are enzyme rich foods that are alive with micro-organisms. These foods allow beneficial microflora to "colonize" in our intestines (and for moms-to-be, also in the birth canal) to keep us healthy. Our "inner ecosystem" helps support our health and fight infection. A healthy gastrointestinal tract (GI) is critical to a strong immune system. Diets rich in fermented foods, as well as fruits and vegetables, are best for us to in order to maintain a strong healthy body.

3 comments:

Waseem said...

very nice informative post. I am a foodie so always love to now new things about cuisines around the word.
Thanx for sharing such a wonderful information.

Cheers!!!!

keeep it up

mustafa said...

Thank you very good information

MR. S said...

Good info about the fermented food.