There are a lot of weird and interesting scientific processes out there nowadays, but that doesn’t mean all of them are useful to all of us. The sheer amount of scientific discoveries in recent times has made it impossible to keep up with everything and hardly anyone knows about the majority of different goings on. There simply isn’t an overwhelming need for us to know all about every single process, and yet there are still certain ones which can be really useful if we dig a bit deeper. One of these is fermentation, which has proven to be very useful in recent times and it could be worthwhile getting to know a bit more regarding its possibilities. But what actually is it? Here’s our quick guide to fermentation and its uses.
So what is fermentation to begin with? To put it into simple terms, it’s more or less the process by which food developers can increase the shelf life of different food products and make them healthier to consume. Microorganisms such as bacteria and yeast are experimented on under lab conditions in order to suit the developers needs. Carbohydrates are converted into different kinds of substances to achieve this (such as alcohol or lactic acid).
Now, there are two different kinds of fermentation. One of these is alcoholic fermentation, which is used to produce products such as bread, wine and beer. Pyruvate, a carbohydrate, is broken down by bacteria and yeast to change it into carbon dioxide and ethanol. The second type of fermentation is lactic acid fermentation, which breaks down lactose into lactic acid.
There are a lot of different benefits to the process development that is fermentation, and we’re going to discuss some of them here. First of all, it means that we can digest our food a lot easier. We all know that feeling of discomfort and pain whenever we can’t digest our dinner as easily as we’d like, and some of us are simply born less able to digest food as well as others. None of us want to go through that ordeal, and that’s why when your food is fermented it is so helpful. You won’t have to worry nearly as much as you would if you didn’t have it undergo fermentation, and you can rest easy when eating as you know it’ll go down a lot easier.
Fermentation is also really helpful when it comes to helping food last. This is particularly helpful with foods such as bread as these can go out of data pretty quickly, which is always a bit of a hassle when we have to spend valuable money every few days on the same products. Processes like fermentation help to reduce pH levels in these kinds of foods, which in turn inhibits the growth of any harmful bacteria on the products. They therefore have a longer shelf life and you won’t have to worry about them going out of data quite as quickly.