1. History and prehistory

2. Uses

3. Fermented foods by region

4. Fermented foods by type
    Bean-based  Grain-based  Vegetable-based  Fruit-based  Honey-based  Dairy-based  Fish-based  Meat-based  Tea-based 

5. Risks

6. See also

7. References

8. External links

Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy.

The term fermentation sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO₂ produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt.

Other widely consumed fermented foods include vinegar, olives, and cheese. More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, fish, meat, or tea.

History and prehistory

Natural fermentation precedes human history. Since ancient times, humans have exploited the fermentation process. The earliest archaeological evidence of fermentation is 13,000-year-old residues of a beer, with the consistency of gruel, found in a cave near Haifa in Israel.^[1] Another early alcoholic drink, made from fruit, rice, and honey, dates from 7000-6600 BCE, in the Neolithic Chinese village of Jiahu,^[2] and winemaking dates from ca. 6000 BCE, in Georgia, in the Caucasus area.^[3] Seven-thousand-year-old jars containing the remains of wine, now on display at the University of Pennsylvania, were excavated in the Zagros Mountains in Iran.^[4] There is strong evidence that people were fermenting alcoholic drinks in Babylon ca. 3000 BCE,^[5] ancient Egypt ca. 3150 BCE,^[6] pre-Hispanic Mexico ca. 2000 BCE,^[5] and Sudan ca. 1500 BCE.^[7]

The French chemist Louis Pasteur founded zymology, when in 1856 he connected yeast to fermentation.^[8]

When studying the fermentation of sugar to alcohol by yeast, Pasteur concluded that the fermentation was catalyzed by a vital force, called "ferments", within the yeast cells. The "ferments" were thought to function only within living organisms. "Alcoholic fermentation is an act correlated with the life and organization of the yeast cells, not with the death or putrefaction of the cells",^[9] he wrote.

Nevertheless, it was known that yeast extracts can ferment sugar even in the absence of living yeast cells. While studying this process in 1897, the German chemist and zymologist Eduard Buchner of Humboldt University of Berlin, Germany, found that sugar was fermented even when there were no living yeast cells in the mixture,^[10] by an enzyme complex secreted by yeast that he termed zymase.^[11] In 1907 he received the Nobel Prize in Chemistry for his research and discovery of "cell-free fermentation".

One year earlier, in 1906, ethanol fermentation studies led to the early discovery of NAD⁺.^[12]

Uses

Food fermentation is the conversion of sugars and other carbohydrates into alcohol or preservative organic acids and carbon dioxide. All three products have found human uses. The production of alcohol is made use of when fruit juices are converted to wine, when grains are made into beer, and when foods rich in starch, such as potatoes, are fermented and then distilled to make spirits such as gin and vodka. The production of carbon dioxide is used to leaven bread. The production of organic acids is exploited to preserve and flavor vegetables and dairy products.^[13]

Food fermentation serves five main purposes: to enrich the diet through development of a diversity of flavors, aromas, and textures in food substrates; to preserve substantial amounts of food through lactic acid, alcohol, acetic acid, and alkaline fermentations; to enrich food substrates with protein, essential amino acids, and vitamins; to eliminate antinutrients; and to reduce cooking time and the associated use of fuel.^[14]

Fermented foods by region

• Worldwide: alcohol (beer, wine), vinegar, olives, yogurt, bread, cheese
• Asia
  • East and Southeast Asia: amazake, atchara, bai-ming, belacan, burong mangga, com ruou, dalok, doenjang, douchi, jeruk, lambanog, kimchi, kombucha, leppet-so, narezushi, miang, miso, nata de coco, nata de pina, natto, naw-mai-dong, oncom, pak-siam-dong, paw-tsaynob, prahok, ruou nep, sake, seokbakji, soju, soy sauce, stinky tofu, szechwan cabbage, tai-tan tsoi, chiraki, tape, tempeh, totkal kimchi, yen tsai, zha cai
  • Central Asia: kumis (mare milk), kefir, shubat (camel milk)
  • South Asia: achar, appam, dosa, dhokla, dahi (yogurt), idli, kaanji, mixed pickle, ngari, hawaichaar, jaand (rice beer), sinki, tongba, paneer
• Africa: fermented millet porridge, garri, hibiscus seed, hot pepper sauce, injera, lamoun makbouss, laxoox, mageu, mauoloh, msir, mslalla, oilseed, ogi, ogili, ogiri, iru
• Americas: sourdough bread, cultured milk, chicha, elderberry wine, kombucha, pickling (pickled vegetables), sauerkraut, lupin seed, oilseed, chocolate, vanilla, hot sauce, tibicos, pulque, muktuk (fermented bowhead whale)
• Middle East: kushuk, lamoun makbouss, mekhalel, torshi, boza
• Europe: rakfisk, sauerkraut, pickled cucumber, surströmming, mead, elderberry wine, salami, sucuk, prosciutto, cultured milk products such as quark, kefir, filmjölk, crème fraîche, smetana, skyr, rakı, tupí.
• Oceania: poi, kaanga pirau (rotten corn), sago

Fermented foods by type

Bean-based

Grain-based

Amazake, beer, bread, choujiu, gamju, injera, kvass, makgeolli, murri, ogi, rejuvelac, sake, sikhye, sourdough, sowans, rice wine, malt whisky, grain whisky, idli, dosa, vodka, boza, and chicha, among others.

Vegetable-based

Fruit-based

Honey-based

Dairy-based

Some kinds of cheese also, kefir, kumis (mare milk), shubat (camel milk), cultured milk products such as quark, filmjölk, crème fraîche, smetana, skyr, and yogurt

Fish-based

Meat-based

Tea-based

Risks

The World Health Organization has classified pickled foods as possibly carcinogenic, based on epidemiological studies.^[16] Other research found that fermented food contains a carcinogenic by-product, ethyl carbamate (urethane).^[17] "A 2009 review of the existing studies conducted across Asia concluded that regularly eating pickled vegetables roughly doubles a person's risk for esophageal squamous cell carcinoma."^[18]

See also

• {{annotated link|Bletting}}
• {{annotated link|Corn smut}}
• {{annotated link|Fermentation}}
• {{annotated link|Fermentation in winemaking}}
• {{annotated link|Fermentation lock}}
• {{annotated link|Food microbiology}}
• {{annotated link|Industrial fermentation}}
• {{annotated link|Industrial microbiology}}
• {{annotated link|Lactic acid bacteria}}
• {{annotated link|Lactic acid fermentation}}
• {{annotated link|Yeast in winemaking}}

References

External links

• Science aid: Fermentation - Process and uses of fermentation
• Fermented cereals. A global perspective - FAO 1999

• Nomophila astigmalis
• Nomophila australica
• Nomophila brevispinalis
• Nomophila clarissalis
• Nomophila colombiana
• Nomophila corticalis
• Nomophila distinctalis
• Nomophila helvolalis
• Nomophila heterospila
• Nomophila incognita
• Nomophila indistinctalis
• Nomophila irregulalis
• Nomophila irregularis
• Nomophila moluccana
• Nomophila nearctica
• Nomophila noctualis
• Nomophila squalidalis
• Nomophila tetricalis
• Nomophila triticalis
• Nomophobe
• Nomophobiac
• No More Apologies
• No More Auction Block
• No More Auction Block For Me
• No More (Badfinger song)