Category: Fermentation

With a typical pH range of 2.5 to 3.5, kombucha is indeed an acidic drink, placing it in a similar acidity category as lemon juice and apple cider vinegar. This tangy characteristic is not accidental; it is a fundamental part of the fermentation process driven by a symbiotic culture of bacteria and yeast, known as a SCOBY. This acidity is crucial for both its safety and its signature flavor.

Fermented foods have been a cornerstone of human diets for thousands of years, with archaeological evidence pointing to their consumption as far back as 7000 BCE. However, a common misconception arises around their effect on the body's pH, leaving many to wonder, are fermented foods acidic or alkaline?

While the human body cannot produce its own vitamin B12, a select group of microorganisms can synthesize both B2 and B12. This ability is harnessed for large-scale production, primarily through microbial fermentation, to meet the global demand for nutritional supplements and fortified foods.

The optimum temperature for lactobacilli growth is typically between 30–40 °C, but some species are so resilient that they can grow in temperatures ranging from 2 to 53 °C. This wide range is a key factor in the diverse applications of *Lactobacillus* in food production, from yogurt and cheese to sourdough bread and fermented vegetables.

According to research published in the journal 'Food Science and Technology', coconut milk can provide an adequate substrate for *L. reuteri* growth, leading to the development of new fermented functional beverages. This makes it a viable option for those seeking a dairy-free way to produce probiotic-rich foods, though the process differs from fermenting traditional dairy milk.

A standard 5-ounce pour of a sweet mead can contain around 11 grams of sugar, but this is far from the whole story. The answer to whether there is a lot of sugar in mead depends entirely on the specific style and the meadmaker's process.

While honey is notoriously sweet, the final sugar content of mead can range from bone-dry to lusciously sweet, depending on the fermentation process. This wide variation challenges the common misconception that all mead has a lot of sugar, similar to unfermented honey.

While fermentation is a crucial step in cheesemaking, the process used is typically lactic acid fermentation, not the alcoholic fermentation that produces beer and wine. So, does cheese contain alcohol? The simple answer is usually no, though some unique cheeses are treated with spirits.

Palm wine is a cherished traditional beverage in many tropical regions, yet many people are unaware that its alcohol content changes dramatically over time. A milky, sweet, and effervescent drink, it is made from the naturally fermenting sap of various palm trees. While freshly tapped palm wine is non-alcoholic, its sugars begin to convert into ethanol almost immediately, resulting in a mildly intoxicating beverage within hours.

The fermentation of rice, a process practiced for thousands of years across various cultures, is driven by a diverse community of microorganisms. This microbial action not only preserves the food but also enhances its nutritional value and creates unique flavors. Understanding what bacteria is found in fermented rice is key to appreciating the science behind this ancient tradition.