Fermentation is an ancient method originally used to preserve food. It is a natural process that occurs when microorganisms. Such as bacteria or yeasts, start digesting carbs in food.
Although food that becomes fermented by accident is most often considered spoiled, controlled fermentation is widely used in food production สมัคร UFABET
Food products that are processed by fermentation include yogurt, cheese, wine, beer, coffee, cocoa and soy sauce.
Another good example of fermented food is sourdough bread.
Making of sourdough effectively degrades antinutrients in the grains, leading to increased availability of nutrients.
In fact, sourdough fermentation is more effective at reducing antinutrients in grains than yeast fermentation in typical bread.
In various grains and legumes, fermentation effectively degrades phytate and lectins.
For example, fermenting pre-soaked brown beans for 48 hours caused an 88% reduction in phytate.
Most pickles sold on grocery store shelves in America are fresh-pack or quick-process pickles. They were made through a process that preserves vegetables using a hot mixture of water, salt, and vinegar—sometimes called brine. But if you’ve ever had the opportunity to try a sour pickle from the barrel or at an old-fashioned deli, it’s a very different flavor experience. Believe it or not, those kinds of pickles are made without any heat.