agriculture review
by aditya abhishek
It is the metabolic process of conversion of carbohydrates, such as sugars and starches to alcohol or organic acids in which microorganisms such as bacteria, yeast & fungi are used.
It is commonly used to produce items like bread, yogurt, cheese, kimchi, kombucha, pickles, meso, dosa, idli, natto etc.
Fermenting foods has multiple benefits. It enhances flavor and helps in the preservation of food. Moreover, here are the 5 main benefits of food fermentation.
One of the most important benefits of fermented foods is preservation. Beneficial microorganisms outcompete harmful bacteria & prevent spoilage.
It helps in breaking down carbohydrates, proteins, and fats into simpler compounds which makes nutrients easily available.
Fermented foods contain live beneficial bacteria (probiotics). They help in improving digestive health and the immune system.
Fermentation of food results in the creation of unique and desirable flavors in the food. Thus it contributes to the diversity of culinary traditions worldwide.
Apart from these benefits, the fermentation of food also helps in the value addition of agricultural products, thus improving the market value of the raw product.
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