Lacto-fermentation takes place when lactic acid bacteria transform carbohydrates into lactic acid. Food processed in this manner obtain a more or less pronounced tart flavour depending on the length of fermentation. The process being natural, cost-effective and involving no cooking, allows for obtaining food of high nutritional quality, with excellent health benefits, in particular for the digestive system. It is also a good alternative to freezing and sterilization.
The lacto-fermentation can be used to preserve a wide variety of vegetables and even certain types of fruit. For example, in French gastronomy, one can mention sauerkraut. More exotic examples include kefir, Kimchi, soy sauce, black tea or pickles.
Health benefits
Various benefits of lacto-fermentation include:
This preservation method does not use heat, therefore the enzymes in food are not altered and the minerals are better assimilated upon consumption.
The high enzyme content allows “breaking” the larger molecules that the body usually takes longer to digest, making the product easily digestible.
The number of vitamins and lactobacilli is increased: bacteria produce vitamins during the fermentation process and these foods are an excellent source of probiotics, necessary for the proper balance of the intestinal flora.
The concentration of nitrites, nitrates and pesticides harmful to health is reduced.
For intolerant people particularly, the fermentation obtained in the making of sourdough bread decreases the phytic acid content of cereals used.
Bu hikaye Food & Beverages Processing dergisinin April 2020 sayısından alınmıştır.
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Bu hikaye Food & Beverages Processing dergisinin April 2020 sayısından alınmıştır.
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