Fermentation is the oldest of all food biotechnologies we know of. Since ancient days, dating back to the prehistoric periods, man has been known to ferment cereals to produce alcoholic drinks such as bear and wine. Through the effect alcohol has on us, fermentation was attacked especially from the Christian world, but recent research has revealed very important products of fermentation of which benefits had not been clearly shown.
Apart from cereals, other foods such as fruits, vegetables and milk have been fermented. Cereals and fruits are generally fermented to provide alcoholic drinks, a product of which personally I would not recommend any person to consume due to its known toxic effects and social degradation. Vegetables are fermented to provide products such as Sauerkraut which is basically a name given to fermented cabbages. This fermentation makes cabbage be more palatable and increases its shelf life. Milk fermentation products include cheeses, yoghurt, sour milk alongside other useful products.
Milk fermented products have tremendously enriched many malnourished population in developing world, cured others of ailments related with bad eating habits in developed world, and availed vital nutrients to people who are generally allergic to milk. For example, a large portion of the world’s population is allergic to lactose in milk. When milk is fermented, lactose is metabolized by lactic acid bacteria and converted to lactic acid which can be absorbed easily in the blood.
Lactic acid and ethanol produced from fermentation have other benefits in the alimentary canal. Lactic acid increases the acidity of the intestines and the stomach, thereby decreasing the population of pathogenic bacteria that could cause infection. Ethanol, though attributed to many degradation within our body system including affecting the liver and kidneys, it is a vital component to the body’s defense mechanism especially when consumed in moderate quantities.
Fermented vegetables contain a good proportion of lactic acid that both preserve the vegetable and provide the necessary nutrients in our body system. Not only does fermentation increases the diversity in the usefulness of fruits, but also creates a variety of choices in the utilization of other food products such as animal proteins. Fermentation has led to variety of products to be made from the red meats including the widely consumed sausages.
In traditional African setting, fermentation of meat ensures that most of the microorganism that could adversely affect the consumer of the meat is destroyed. Meat is first dried in the sun for a period of about seven days, of which later on it is left to tenderize by introduction of lactic acid bacteria which produces lactic acid, making the meat more palatable and good for people including those who have been advised to refrain from eating raw red meat.
Consuming fermented foods will also be of benefit when one realizes that most of the microorganisms that survive the fermentation process and are left as part of the fermented food are good for the breakdown of foods we consume. As mentioned, lactic acid bacteria and other lactic acid fermentors are consumed with the fermented food and thrive well in the colon. When we eat other foods that are not fermented, these microorganisms will act on them, thereby readily producing products for ready absorption by our digestive system. These microorganisms are generally known as probiotics. The relationship of probiotics with other foods we consume to our advantage is crucial for foods generally regarded as functional foods, most of which are fermented food products such as yoghurt. Therefore, when next you meet a fermented food, other than alcoholic drink, I would advise that you consume of it as fast you can.
