Research- Bacteria and Fermented Foods


Bacteria are tiny creatures that we often call germs. Indeed, most of us think of them as living things that cause nasty diseases. Bacteria are responsible for such human diseases as food poisoning and pneumonia. But many bacteria are extremely helpful to us. In the soil, some break down organic matter and make these chemicals available to living organisms. Bacteria and Lactic acid fermentation are also responsible for turning milk into yogurt, cheese and butter. Fermented foods have been used for centuries across various cultures. From sauerkraut in Russia to vegetables buried in earthen pots by Native Americans, these foods have been valued for hundreds of years. When you ferment a food, you encourage the growth of “good” microorganisms, while preventing the growth of spoilage-causing microorganisms. Fermentation often improves the biological value of your foods, so it increases the nutritional value for your digestion.

Beneficial bacteria is a natural part of the food chain, that when coupled with active enzymes, ensure the foods we eat are effectively absorbed, broken down and utilised by our body.

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