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Fermentation By: Jayda Cooke and Rachel Sapper Keene State Dietetic Internship Objectives Identify different types of fermented foods Describe lactobacilli fermentation Discuss health benefits of fermented foods Explain the role of food safety in fermentation Fact or Fiction? Microbes were the first life form on Earth. Fact! Microorganisms were the first form of life on Earth and have been in existence for about 3.5 billion years! Fact or Fiction? Half of the Earth’s biomass is made up of microorganisms. Fiction! MORE than half of the Earth’s biomass is microorganisms! (about 60%) Fact or Fiction? Your body is made up of more microbial cells than human cells. Fact! There are 10 times more microbial cells in and on your body than human cells! Microorganisms are actually a BIG deal! What Is Fermentation Anyway? fer·men·ta·tion /ˌfərmənˈtāSH(ə)n/ The chemical transformation of organic substances into simple compounds by the action of enzymes and catalysts, which are produced by microorganisms such as molds, yeasts, or bacteria. The Neolithic Era Image by Gallery Hip Preservation Pre-Refrigeration Fermentation originated as a means to safely preserve food Lactobacilli (used in the preservation of vegetables in pickling) produces lactic acid as a byproduct when it metabolizes carbohydrates. This creates an acidic environment that prevents other species of microorganisms (the kind that often make us sick) from growing Thus, making fermented foods incredibly safe for humankind, who had not yet invented refrigeration or preservatives. Hunter-Gatherer Farmer Fermentation in History Earliest records of fermentation dates back to 6,000 B.C. Earliest fermented foods were beer, wine and cheese In the East: Koji In the West: Malt + Dairy Today: Modern advancements include using mold and industrial fermentation to produce B12 and antibiotics Lactic Acid Fermentation – The Pickle (As You Know It) 850 BC: Aristotle praises the healing effects of cured cucumbers 900 BC: Dill is introduced to Western Europe 15th Century: Amerigo Vespucci travels to the New World 16th Century: Commercial pickling production begins in Virginia and NYC 2001: Pickle Day is celebrated in NYC Culture Culture describes both the arts and other manifestations of human intellectual achievement as well as the cultivation of bacteria in an artificial medium containing nutrients Fermented Foods Across Cultures • • • • • • • • • West Africa: garri, fermented cassava Tanzania: togwa, fermented gruel Japan: natto, fermented soybeans Vietnam: mam, fermented seafood Korea: Kimchi, fermented cabbage Germany: Sauerkraut, fermented cabbage Europe + USA: Sourdough, yeast + bacteria Middle East: Labneh, cultured milk (yogurt) France: Crème fraîche; cultured cream Health Benefits The following health benefits are specific for vegetable preservation via lacto fermentation. Fermentation of other kinds may have their own unique health benefits. Probiotic Lactobacilli lives in your intestines. By consuming lacto-fermented pickles, this species is replenished in your gut. Healthy gut flora is essential for digestive and immune health. Vitamin C Lacto-fermentation preserves the vitamin C found in many vegetables for a longer period of time. Pre-digested Nutrients Lactobacilli break down organic molecules into their elemental components, making minerals more bioavailable and making hard-to-digest compounds (such as tough fibers)easier on our digestive system. B Vitamins The lactobacilli synthesize the B vitamins thiamin, riboflavin, niacin as metabolic byproducts, thus creating a more abundant source of these vitamins for us in lacto-fermented foods. High Food Safety As mentioned previously, the salty and anaerobic environment by submerging vegetables in salt water is ideal for only lactobacilli to thrive in. As they ferment, lactobacilli produce lactic acid as a byproduct, thus also creating an acidic environment. Pathogens that spoil our food and are harmful for us to consume are unable to live in this salty, anaerobic, and acidic environment, and thus are outcompeted by lactobacilli. Room for Creativity Pay attention to the salt: water ratio Wacky ingredients spices, habaneros, fruit Wacky shapes Grilled Pickles? Pickle Activity Image by Phil Jones + Threadless © 2012 Foroutan, MS, RD, R. (2012, February 20). The History and Health Benefits of Fermented Food. Food & Nutrition Magazine. Katz, S. (2012). The art of fermentation: an in-depth exploration of essential concepts and processes from around the world. White River Junction, Vt: Chelsea Green Pub. Mannelly, T. (2012, October 10). The Science and History of Fermented Foods. Retrieved October 8, 2014, from http://ohlardy.com/the-scienceand-history-of-culturing-foods/ Ralph, N., & Terebelski, D. (2003, January 1). Pickle History Timeline. Retrieved October 20, 2014. Shurtleff, W., & Aoyagi, A. (2004). A Brief History of Fermentation, East and West. In History of Soybeans and Soyfoods, 1100 B.C. to the 1980s. Lafayette, California: Soyfoods Center. References