Tag: Food fermentation

First isolated in 1780 by Swedish chemist Carl Wilhelm Scheele from sour milk, lactic acid has evolved from a scientific curiosity to a widely used compound with roles in everything from your skincare routine to the food on your table. Today, its applications span numerous industries, leveraging its unique properties as an alpha-hydroxy acid and a product of natural fermentation.

According to dietary guidelines, consuming two or three servings of dairy products like yogurt per day is often recommended to meet essential nutrient needs. When it comes to homemade versions, this regular consumption raises questions about unique benefits, potential risks, and overall nutritional impact.

Recent studies on traditional fermented foods suggest they offer impressive nutritional benefits, and this includes fermented roti, a centuries-old practice in many households. Often made from leftover dough or a specific fermentation process, it is now gaining attention for its enhanced health properties.

According to numerous studies, probiotic fermented milks and yogurts are generally considered safe for consumption and offer significant health benefits, especially for gut health. But for those new to fermenting, questions about safety—and spotting spoilage—are common. It is safe to eat fermented yogurt when proper hygiene practices are followed and the finished product shows no signs of contamination.

Originally isolated from human saliva, *Lactobacillus plantarum* is now recognized as a widespread and 'nomadic' probiotic bacterium with a remarkably diverse range of habitats. This resilient microorganism is a common and beneficial component of fermented foods, various plants, and the human and animal gastrointestinal tracts.

An estimated 1 million tons of citric acid, a key food additive, are produced annually using Aspergillus niger, but this same fungus is also a notorious cause of food spoilage. Understanding where and how this common mold appears in the food supply is crucial for both consumers and industry professionals.

Mycoprotein, the central ingredient in all Quorn products, is produced via a fermentation process similar to that used for beer or yogurt. Quorn products vary in their specific recipes, but the foundation is always this fungi-based protein, derived from the microorganism Fusarium venenatum.

Studies have shown that the availability of micronutrients like B complex, vitamin K, and iron increases drastically during food fermentation. This raises the question: is there vitamin K in fermented rice, and what factors influence its nutritional content?

Though they share a similar name and a chemical origin, tyrosine is a non-essential amino acid, while tyramine is a trace amine derived from it during fermentation or decay. This fundamental distinction dictates their different functions in the body and is critical for understanding health impacts and dietary considerations.

Freshly drawn milk is slightly acidic, with a pH ranging from 6.5 to 6.7. The key component responsible for this eventual sour taste and increase in acidity is lactic acid, which is produced when bacteria ferment the milk's natural sugar. While fresh milk contains very little lactic acid initially, its concentration rises significantly over time or during controlled fermentation processes for dairy products.