Expert opinion
Food fermentation is a very ancient custom that is practiced in almost every culture on every continent. This micro-rich food has a longer shelf life and is an important source of proteins, vitamins and minerals. A team of international researchers from the International Scientific Association for Probiotis and Prebiotics meets every year to form an expert opinion on various topics within this field. Micropia professor Remco Kort is part of this team, and previously collaborated on a review of the benefits of consuming fermented food on our health. This time, the team gathered to investigate the differences in fermentation as applied by different peoples.
Variations
Although the principles of fermentation are the same everywhere, there are many differences in the basic ingredients, products and types of microorganisms involved. In general, one can distinguish three food patterns in the world based on the carbohydrate source: steamed rice in East Asia, bread based on wheat and barley in West Asia, Europe, North America and Australia, and sorghum and corn porridge in Africa and South America. Depending on the local availability of ingredients, not only these grains, but also dairy, vegetables, carrots, fish and meat are fermented into an indescribably wide variety of products described in the study: from the fermented red onion (hom-dong from Thailand ), sorghum drink (bushera from Uganda), cassava (fufu from West Africa) to fermented pork (bchorizo from Spain), The vast majority of fermentations involve lactic acid bacteria and yeasts, but there are also known fermentations with Bacillus bacteria (natto from Japan) and with fungi such as Aspergillus. (soy sauce from China).
Starter culture or spontaneous fermentation?
In addition to researching the variations, the study also examines the effect of industrialization on these fermentation processes. In Northern Europe, North America, Australia and New Zealand almost exclusively use is made of defined starter cultures, of which the composition of microorganisms is precisely known. However, spontaneous fermentation is widely used in Africa and Asia. Often small-scale and within the household. In this case, no starter cultures are added to start the fermentation, but fermentations are carried out with microorganisms that naturally occur on the ingredients or by a fermentation by grafting (also known as "backslopping"). By using selective conditions, such as a specific temperature, salinity and acidity, the desired fermented product is ultimately obtained.
Baker’s or brewer’s yeast (Saccharomyces cerevisiae) is used in many fermentation processes.
Global revaluation
The international research team also came to an important conclusion. A revaluation is currently underway worldwide for the use of fermentation. Its use provides easy access to a very healthy product rich in living micro-organisms. The fermentation of food not only offers opportunities to improve public health, but also offers opportunities for economic development through the appreciation of the product.
Source: Comprehensive reviews in food science and food safety.