What is Fermentation?
Fermentation is a chemical process through the breakdown of a substance by bacteria, yeasts, or other microorganisms whereby molecules such as glucose are broken down anaerobically (without oxygen). Another way of explaining it is the breakdown of carbohydrates like starch and sugar by bacteria and yeast and was not only used for brewing beer and wine but was also used as an ancient technique of preserving food. Through this process we have been able to create foods that provide our gut with the probiotics it needs to function properly and healthily.
PROBIOTICS BACTERIA FAMILY
Fermented Foods
Some common examples of fermented foods are Sauerkraut, Kefir, Kombucha, Natural Yoghurt, Tempeh, Miso, Tofu, Kimchi.
All of these foods go through fermentation and focus on promoting good gut health and help strengthen your gut microbiome (which live in the digestive tract). This is due to these foods being packed with probiotics, which are live microorganisms and are often labelled “good bacteria”. These grow during the fermentation process. Probiotics are what promote healthy, happy, digestion.
Fermented foods not only provide us with gut friendly probiotics, they also boosts the foods shelf life and nutritional value!
The More You Know.
Glossary
Microorganisms - is an organism that is microscopic. Microorganisms can be bacteria, fungi, archaea or protists. The term microorganisms does not include viruses and prions, which are generally classified as non-living.
Molecules - a group of atoms bonded together, representing the smallest fundamental unit of a chemical compound that can take part in a chemical reaction.
Microbiome - A microbiome is the community of microorganisms that can usually be found living together in any given habitat.
Probiotics - Probiotics are live microorganisms promoted with claims that they provide health benefits when consumed, generally by improving or restoring the gut microbiota
Would you like a step by step blog on Kombucha brewing?
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