.The fermentation is being used in our daily lives and benefiting us in various ways.
Some of you might be wondering, what is fermentation?
In simple words:
It is a process of preparing the finest quality of wine and enchanting delights such as chocolate, yogurt, coffee, bear as well as bread and cheese.
The process of fermentation is easy requiring only the basic tools and being enjoyed for years by different cultures around the globe.
The process of fermentation includes the use of various microorganisms such as yeast or bacteria that converts carbohydrates to organic acids or alcohol under anaerobic environment.
Fermentation can be classified into two categories:
- Alcoholic fermentation
- Lactic acid fermentation
The alcoholic fermentation includes the action of bacteria and yeast on pyruvate acid leading to its conversion to carbon dioxide and ethanol during glucose metabolism which can then be fermented to lactic acid.
Lactic Acid Fermentation:
The second type of fermentation includes the conversion of lactose into lactic acid. It is important biotechnology used for the maintenance of vegetables. It is widely used as a bio-preservation method for half-finished and fully-finished foods.
There are Many Benefits of Fermentation!
The various benefits of fermentation include facilitation in the digestion of food, as the body needs several digestive enzymes to aid digestion, absorption of nutrients in our food.
The vegetables such as cucumbers and cabbage are fermented when they are allowed to steep to facilitate the cleavage of sugars and helps promote the growth of various bacteria.
1. Includes Useful Bacteria
The fermented food includes various beneficial bacteria that are the part of healthy microbial flora in our intestine. For the immune system to work efficiently, the adequate balance of normal microbial flora is essential.
2. Preservation of Food
One of the best benefits of fermentation is its quality for the preservation of food. Acetic acid, lactic acid, and alcohol are produced during fermentation they prevent the spoilage of food and retains the nutritive content by serving as bio preservatives. The pH of the food is also reduced by the action of lactic acid and thus prevents bacterial growth.
3. Good for Our Immune System
Fermentation boosts our immune system; increase the bioavailability of various nutrients such as folic acid, niacin, riboflavin, thiamine, biotin and also the quantity of some dietary nutrients.
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4. Decreases the Risk of Cancer
Fermentation also decrease the risk of various types of cancers by reducing the exposure to carcinogens by alteration in the intestinal environment and detoxification of the ingested carcinogens,
5. Reduces Lactose Intolerance
For children, fermentation is useful as it causes a reduction in the symptoms of lactose intolerance. It converts it into lactic acid which is easily digestible and thus the reduction in allergy in highly susceptible patients.
6. Suppresses Helicobacter Bacteria
Bacteria named Helicobacter pylori are also suppressed by the fermented food such as yogurt thus decreasing its prevalence as well as the management of inflammatory bowel disorders.
7. Benefits of Fermentation Increases Digestion
Nutrients are broken down by fermentation into easily digestible form as well as increased proliferation of lactobacilli. It enhances the levels of vitamins which in return increases digestion such as without fermentation the soya bean is not digestible.