Sergio

· 17 Feb 2021

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What does "ferment" mean?

#food  Food, beverages, and products of all kinds come from and / or are obtained through "fermentation" processes! ... Do you know what this word means?
     In a general sense "fermenting" means a process to "transform", to "change" and modify the state or original condition of an organic element towards another totally different state, both in its appearance and in its organoleptic qualities, with the purpose of  obtain some extra benefit or some characteristic different from those of the original element.  Thus, for example, from the sugar of the fruits we can obtain liquors and vinegars, from the milk we can obtain the valuable yogurt, from the humble cabbage we obtain the fantastic sauerkraut or sour cabbage, from the wheat and barley we obtain bread and beer;  many other products such as cheeses, Kefir, Kombucha, Chicha de Jora (corn), Tepache, Miso (soy + rice or barley), Soy Sauce, all kinds of liquors, etc., are obtained through simple or complex processes of "fermentation” and transformation.
   Fermentation, or the changes and transformations that all the organic matter in nature constantly undergoes, occur spontaneously and silently around us! ... are carried out by tiny microorganisms, real living laboratories classified by science as molds, bacteria, and  yeasts.  These microorganisms produce a great variety of enzymes and substances that break down the large molecules of organic matter: proteins, starches, and lipids, into their smallest elements such as amino acids, simple sugars, and the fatty acids that constitute it.  ... Since ancient times, man has observed and learned to handle and exploit these complex and invisible natural, biological and chemical processes for their benefit, obtaining different flavors, aromas, textures, etc., according to their needs, to improve the nutritional value of the  foods (prebiotics and probiotics), medicinal compounds, etc., both domestically and industrially and from these basic elements of nature.  Depending on the types of microorganisms involved in the fermentation process and the final product obtained, the fermentations can be classified as: Lactic Fermentation, Alcoholic F., Malolactic F., Acetic F., Butiric F., and many more!
   Fermentation can be found and studied in many of the branches of human knowledge since it is common to various sciences: Biotechnology or Food Technology, Agronomy, Medicine, Enology, Mycology, Bacteriology, Agronomy, etc.
    The world of “fermentation” is fascinating, its possibilities as well as its applications are endless… Welcome everyone to explore and enjoy “fermentation”!
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