Fermented foods are those that have been naturally broken down by microorganisms through the fermentation process, such as yogurt, cheese, kimchi, wine, baked goods, and more. We often include these foods in our daily diets.
The Process of Making Fermented Foods:
We are all familiar with bread and the bakery industry. Yeast is extensively used in the fermentation process in both wine and bakery industries. When yeast is added to bread dough, it multiplies rapidly, and the enzyme zymase in yeast breaks down sugars to produce ethyl alcohol and carbon dioxide. The carbon dioxide causes the bread to rise. Because yeast cells contain large amounts of protein and fat, the nutritional value of yeast-mixed foods increases. Yogurt is made by fermenting milk with the help of enzymes. The bacteria Lactobacillus bulgaricus is used in making yogurt. This bacterium converts the lactose in milk into lactic acid, which helps the yogurt to set. In addition, pickles and preserved foods are also prepared through fermentation.
Benefits of Fermented Foods:
1. Fermented foods contain probiotics that enhance digestion and maintain intestinal health.
2. As they aid digestion, they help relieve constipation and gastric issues.
3. Beneficial bacteria strengthen the immune system.
4. Yeast is an excellent source of vitamin B, which is beneficial for the body.
5. As a good source of protein, they help fulfill protein deficiencies.
Negative Roles:
We often notice that cooked food sours quickly in excessive heat. Molds or fungi can multiply rapidly in hot conditions and cause food to ferment. Consuming such food can lead to various stomach problems such as diarrhea, food poisoning, dysentery, etc.
For those with allergies or food sensitivities, fermented foods may cause issues.
Therefore, fermented foods should be consumed in moderation.
Tahsin Ahmed Supti
Student (Department of Botany), National University.
Interested in Microbiology, Agronomy, and Horticulture.
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