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Sourdough starter. In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms — yeasts or bacteria —under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy.
A fermented soybean paste used in Korean cuisine that contains both whole and ground soybeans. Doenjang. Korea. A thick bean paste that includes fermentation in its preparation. Doubanjiang. China. A spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices. Douchi.
Fermentation is a type of redox metabolism carried out in the absence of oxygen. [1][2] During fermentation, organic molecules (e.g., glucose) are catabolized and donate electrons to other organic molecules. In the process, ATP and organic end products (e.g., lactate) are formed.
Fermented foods are made of live microorganisms that turn carbohydrates (sugars) into acid or alcohol. Examples include yogurt, cheese, and kimchi. However, not all fermented foods are considered ...
RELATED: Ugly Dangers of Eating Spicy Foods, According to Science. 8. Ultra-Processed Snacks. ... Eating more fermented foods is an excellent way to tend to the health of your biome. Try working ...
Here's 7 to try, from kimchi to kombucha. Sauerkraut is fermented cabbage, loaded with lactic acid bacteria and is high in fiber. (Getty Images) (Vlad Fishman via Getty Images) Fermented foods ...
Species of Lactobacillus (and related genera) comprise many food fermenting lactic acid bacteria [39] [40] and are used as starter cultures in industry for controlled fermentation in the production of wine, yogurt, cheese, sauerkraut, pickles, beer, cider, kimchi, cocoa, kefir, and other fermented foods, as well as animal feeds and the bokashi ...
Fermented foods were associated with increased gut-microbe diversity and decreased inflammation in a 2021 study by researchers at Stanford University, which said evidence suggested they should be ...