Fermented foods and how they are made
Fermented foods have been a part of the human diet for millennia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, contributing to 5-40% of the human diet (1). Fermented foods and beverages were defined in 2021 by ISAPP as “foods made through desired microbial growth and enzymatic conversions of food components” (2). A broad range of fermented foods exist, being produced from diverse food substrates, such as vegetables, grains, milk, fish and meat. Fermentation can increase the shelf-life of foods and can add new tastes and textures to foods. Fermented foods often contain live microorganisms, e.g. yoghurt, cheese and kombucha. However, in several fermented foods, the microorganisms are not alive anymore, for example, in bread, pasteurised fermented vegetables, soy sauce and wine.
During fermentation, microorganisms transform the food matrix and synthesise new components. A wide diversity of microorganisms can be used to produce fermented foods. The most familiar fermented foods require lactic acid bacteria, acetic acid bacteria, bacilli or other bacteria, yeasts, or filamentous fungi (2). During fermentation, several food components, e.g., carbohydrates, proteins and fibres, are transformed into other products, such as organic acids, gas or alcohol. Furthermore, microbes can also synthesise new molecules, e.g., B vitamins or antioxidants. The microorganisms used in food fermentation can originate from the raw material or manufacturing environment or be added as starter cultures. Choosing specific starter cultures may enable the precise modulation of certain food properties.
(1) https://doi.org/10.1039/D1FO03989J
(2) https://doi.org/10.1038/s41575-020-00390-5
HealthFerm - Innovative pulse and cereal-based food fermentations for human health and sustainable diets
Ongoing | 2022-2027
- Main funding source
- Horizon Europe (EU Research and Innovation Programme)
- Geographical location
- Belgium