New Raw Diet Healthy Supplements Ancient Foods Healthy Plant Foods Healthy Food Basics Ethnic Foods Mineral Rich Foods Grass Fed Food Wild Caught Food Pet Food Site Info
What is Fermentation All About? Basically microorganisms that are involved with bacterial fermentation and yeast metabolism.
Fermentation is the conversion of sugar molecules, which exist in almost all foods...into alcohols or acids.
This is done with the assistance of favorable bacteria, yeasts, & molds.
Furthermore, these microorganisms utilize enzymes to break down the sugar molecules and create by-products or waste-products. (depending on who you talk to)
Lactic and acetic are the most common acids produced from this process.
The most common alcohol produced is ethanol or ethyl.
Almost any Food can Serve as a Substrate or "Food Substance" for the Fermentation Process
Examples of Substrates:
Grapes are used to make wine
Cabbage is used to make sauerkraut
Milk is used to make cheese
Coffee berries are used to make coffee
Soybeans are used to make soy sauce
Grains are used to make beer
Tea is used to make kombucha
Can anyone else see acid indigestion here?
What is Fermentation Microorganisms?
Nearly all ferments are the result of more than one microorganism either working together or in a sequence.
The most common groups of microorganisms involved are Bacteria, Yeasts, and Molds.
Bacteria and Bacterial Fermentation
The most important bacteria involved in bacterial fermentation are the Lactobacillaceae (lactobacillus is part of this group of bacteria). They have the ability to produce Lactic Acid.
Important bacteria for fruit and vegetable ferments are the Acetobacter bacteria. They have the ability to produce Acetic Acid.
Yeasts and Yeast Metabolism
Even though there are several hundred species of yeasts that have been identified, the most "Beneficial Yeasts" are from the Saccharomyces family, especially....S. Cerevisiae.
These are the yeast responsible for the making of Wine, Beer, & Bread.
Yeast metabolism occurs when these yeast are feeding on sugar and this action produces alcohol and carbon dioxide(what raises bread).
Molds and Moldy Food
Molds do not play an important role in fruit and vegetable ferments (for the obvious reasons), but they are important for the flavoring of cheese and soybean ferments.
Some molds are considered rather harmless, but some of them can make you sick. I wouldn't eat the stuff that grows on old bread. That's moldy food that isn't worth the risk of consuming!
Examples of Substrates:
Fermentation is the conversion of sugar molecules, which exist in almost all foods...into alcohols or acids.
