Topics: Fermentation, Sauerkraut, Acid Pages: 3 (1071 words) Published: September 16, 2013
Fermentation and affects it has on foods
Fermentation is described as the transformative action of organisms and the metabolic change either anaerobic or aerobic processes converting energy needed to turn raw product to a finished fully fermented food. Fermenting food has become more popular because people are realizing that if it were not for fermenting as a collection of people we would be in trouble. Fermenting has been done for hundreds of years because if not for fermenting letting foods just sit and take their natural course they become rotten and un-edible creating molds and other undesired fungus and microbial bad guys but when you ferment or pickle not only is it changing the color, the flavor and the texture fermenting can have healthy benefits as well, when something becomes fermented and begins going through the transformative change what is happening is that starches (amylase), proteins (protease) and fats or lipids in lipase take these complex molecules and turn them into simple easily digestible compounds where vitamins are synthesized increasing the levels of the vitamins B-12 which can be harder to find in a regular diet or vegetarian diets. Fermenting comes in different shapes and sizes and the way in which different foods are fermented vary dramatically, fermenting is in essence very simple all that is needed is a bacteria either a yeast mold or other fungus ‘starter’ that already has the desired properties needed to produce and reproduce the desired organisms that will break down starches into sugars and proteins and amino acids to make sure the level of acidity drops to become safe to eat so potentially harmful bacteria doesn’t grow and make sure that the water activity is lowered as well because fermenting can be the ultimate playground for dangerous bacteria to grow but as soon as the fermenting process begins the environment that they flourish in changes and the low ph and high water content of a sausage for example becomes more acidic...
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