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List of Fermented FoodsFermented foods have played an important role in human health for hundreds of years. Societies known for their long lives have always eaten some form of fermented food. Looking at the list below shows that most of these fermented foods come from Africa, Asia and "old" Europe, all societies that do not suffer from the plague of intestinal problems that beset modern societies. In general, fermentation increases protein and nutritional levels of food. For example, vitamin B12, folacin and riboflavin were all increased after fermentation of maize flour1. Fermented gruels are commonly used as a weaning food for babies in many countries. They reduce bouts of diarrhea significantly when compared with unfermented gruels. This protection lasts even after cooking the gruel. The fermented grains and vegetables are full of the beneficial lactic acid bacteria. This is the family that most probiotics come from. You'll find Lacotbacillus plantarum in many of these. Leuconostoc mesenteroides is one of the most common bacteria found in fermented foods. It plays an important role as it grows rapidly over a wide range of temperatures and pH and so stops bad bacteria getting a foothold. If these foods are heated to a high temperature after fermentation then the beneficial bacteria will be destroyed.
Fermented foods from round the world
Table compiled from information from Peter Sahlin's thesis "Fermentation as a Method of Food Processing", "Food Biology" by MR Adams and MO Moss and PubMed. If you have found this information useful, please tweet or "like" and let others enjoy it too. Thanks for visiting. REFERENCES 1. Murdock FA & Fields ML. B-vitamin content of natural lactic acid fermented cornmeal. Journal of Food Science 1984 49, 373-375.Top of List of Fermented Foods
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The information presented here is not intended to replace the advice of your doctor or medical professional. |
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