A research on fermentation of foods

This is an open access article distributed under the terms of the Creative Commons Attribution License http: This article has been cited by other articles in PMC. Abstract The purposeful application of fermentation in food and beverage preparation, as a means to provide palatability, nutritional value, preservative, and medicinal properties, is an ancient practice. Fermented foods and beverages continue to make a significant contribution to the overall patterns of traditional dietary practices.

A research on fermentation of foods

History of biochemistry and History of bread Natural fermentation precedes human history. Since ancient times, humans have exploited the fermentation process. The earliest archaeological evidence of fermentation was 13, year old residues of a beer with the consistency of gruel, in a cave near Haifa in Israel.

The "ferments" were thought to function only within living organisms.

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Nevertheless, it was known that yeast extracts can ferment sugar even in the absence of living yeast cells. While studying this process inthe German chemist and zymologist Eduard Buchner of Humboldt University of BerlinGermanyfound that sugar was fermented even when there were no living yeast cells in the mixture, [10] by an enzyme complex secreted by yeast that he termed zymase.

Microbes in human culture and List of microorganisms used in food and beverage preparation Beer and bread, two major uses of fermentation in food Food fermentation is the conversion of sugars and other carbohydrates into alcohol or preservative organic acids and carbon dioxide.

All three products have found human uses. The production of alcohol is made use of when fruit juices are converted to winewhen grains are made into beerand when foods rich in starch, such as potatoesare fermented and then distilled to make spirits such as gin and vodka.

The production of carbon dioxide is used to leaven bread. The production of organic acids is exploited to preserve and flavor vegetables and dairy products.Fermentation is good for the gut, and increases the digestibility of foods; it’s a reliable preservation technique; and research shows that it increases the nutrient content in certain foods.

Jun 12,  · Fermentation of Foods in the Orient Examples of industrial processes, key historical events, new discoveries in microbiology, anecdotal materials, case studies, and other key information are highlighted throughout the alphabetnyc.com: Hardcover. The Journal of “Food Biotechnology Research” is an international, peer-reviewed open accesses journal dedicated to discuss the current developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems.

Food fermentation is a food processing technology that utilizes the growth and metabolic activity of microorganisms for the stabilization and transformation of food materials.

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Jan 15,  · The purposeful application of fermentation in food and beverage preparation, as a means to provide palatability, nutritional value, preservative, and medicinal properties, is an ancient practice.

Fermented foods and beverages continue to make a significant contribution to the overall patterns of.

A research on fermentation of foods

Jan 15,  · The purposeful application of fermentation in food and beverage preparation, as a means to provide palatability, nutritional value, preservative, and medicinal properties, is an ancient practice. Fermented foods and beverages continue to make a significant contribution to the overall patterns of.

Could Fermented Foods Boost Your Health?