What are the different types of fermented foods?

fermented foods can be categorized by type, including drinks such as Kombucha, Beer and Mead; Dairy products such as cheese, kefir and yogurt; And vegetable consumables such as kimchi, cabbage and Natto. The fermentation process varies depending on the type, but generally includes oxidation of organic compounds. When foods are fermented, bacteria produce by -products such as lactic acid, which in different ways change the texture and taste. Consumption of fermented foods represents health risks and benefits.

Drinks are some of the first types of fermented food produced by people. Wine, beer and mead are fermented drinks. Yeast converts glucose into alcohol and carbon dioxide. Beer is made of barley, hops and yeast. Jarket is a fermented apple juice, the wine is made of grapes and other fruits and Mead is based on honey.

Kombucha is a fermented tea that can be tasted with fruit juices and made at home or purchased commercially. Mass of bacteria yeastThey called a sponge or scoby (symbiotic culture of bacteria and yeast), forming a kombucha culture. Sugar is added to the tea and the scobes feed on it and produces various acids.

fermented dairy products are also called cultivated dairy or milk foods and include products fermented by lactic acid bacteria. Cheese is a solid fermented dairy product fermented by various forms and bacteria depending on the type. Yogurt is a bacterial fermentation of milk that produces lactic acid that creates a characteristic texture. KEFIR, made of Kfir grain, is often made of mammal and soy milk, but can also be made of fruit juices.

kimchi, cabbage and cucumbers are widely consumed fermented vegetables. Kimchi is a Korean spice or a side dish of fermented cabbage and spices that differ regionally. Cabbage is shredded cabbage fermented bact acid milknieeria that eats dIt is an acidic taste. Natto, or soybeans fermented hay or bacillus grass, is traditionally consumed rice in Japan. Pickled cucumbers and other pickled vegetables are usually loaded in vinegar or salt resolution and then fermented by lacto-fermentation.

Fish and meat can also be fermented. Fermented ground shrimp is a common Southeast Asia, as well as fish sauce, a fermented sauce derived from fish. Some cured meat products, including Pepperoni, include fermentation because the process reduces moisture and prevents the growth of bacteria that can spoil the meat.

It is believed that the consumption of fermented foods provides some important health benefits, although some claims have not been well studied. The main benefit associated with most fermented foods is improved digestion because these products contain acidophilus bacteria. Increasing this intestinal flora is associated with a more durable immune system. Fermentation also biologically enriches food by increasing protein, VITamins and essential oily and amino acids.

There is some risks to consume fermented foods, including the possibility of infection of botulism. Although rare, contaminated domestic and kept foods can cause botulism. Proper methods of preparation and fermentation at a cold temperature below 37 degrees Fahrenheit (2.77 degrees Celsius) will discourage the growth of botulism bacteria. High temperatures destroy toxin botulism, so if there is doubt about the safety of a fermented food product, cooking for approximately 10 minutes can help ensure safety.