Under anaerobic conditions, when alcohol is produced by the conversion of sugar, with the help of yeast, it is typically referred as Fermentation. In other terms, when the carbohydrates are converted through a chemical process, into acids or alcohols, it comes under the general definition of the fermentation. Subsequently, the occurrence of a stuck fermentation takes place before the conversion of sugar into alcohol completely. In this regard, science has created a different branch for the study of fermentation of foods, which is known as Zymology.
Implication of different actions as desirable is usually done during the process of fermentation that is acted by microorganisms. In the result, beer, wine, vinegar, and hard cider is produced during the process of conversion, as mentioned above in the definition. Lactic acid that is used in sour foods is also preserved by employing the process of fermentation. Some examples of these sour foods are kimchi, pickled cucumbers, yogurt, etc. Occasionally, the process of co-fermentation enhances wines in this regard.
Introduction
Processing of agricultural crops is done for many different reasons, and this processing has being done since ages by the experts. In this regard, anti-nutritional components are removed during the process. Additionally, the final product’s storage life is also increased, in order to increase various opportunities that can generate both income and employment for the people related to this field.
Therefore, one of the most ancient technologies is fermentation, which is related and considered as the most important in food processing sector. However, policy makers and scientists have neglected this area for decades. Particularly, developing countries are ignored in their case of fermented products that are produced traditionally in their region.
As mentioned above, one of the oldest and ancient forms of preserving the food items is fermentation in the world. For thousand of years, the people around the world are consuming cheese, wine, bread, and various other indigenous fermented foods. In this regard, culture and tradition also play a vital role in linking the preparation and making of these food items. Especially, village communities and rural households are influenced by these fermented foods for centuries.
Literature Review
In the mists of history, the fermentation technology has not been developed and as mentioned previously, the scientists and experts have paid no attention to this important sector of the food industry. It has been suggested by various anthropologists that the primitive people were motivated by producing alcohol with the help of fermentation process, and in the result, they were settled down in various parts of the world, and became agriculturists.
In 80s, it was even thought by some people that pre-human history was even consuming the fermented food for their different eating purposes. However, in the modern human history, fruits are considered to be fermented and consumed by the people. Fresh fruits were consumed by the hunters, whereas, rotten and fermented fruits would have been eaten by them at the times of scarcity.
In this regard, the taste for fermented fruits would have been developed due to the repeated consumption of these fruits. According to the history, over 7000 years ago, production of fermented drinks was done in the parts of Babylon, which is now Iraq in the present time. The process of fermentation was started in Egypt 5000 years ago, 4000 years ago in Mexico. Whereas, Sudan started this process of fermenting fruits and drinks 3500 years ago.
Over 3500 years ago, Egypt originated the process of fermenting bread for the better and longer utilization of this product by their people. In ancient tombs, experts have found several triangular loaves of bread. Over 5000 years ago, milk was fermented by the same process in many parts of the Babylon. In addition, King Nebuchadnezzar of Babylon used to ferment meat products during his period. However, the birthplace of performing the process of fermentation of vegetables is found to be China.
In this regard, Aspergillus and Rhizopus were turned into various moulds, in order to make food through the fermentation process. During the Chou dynasty in China, the use of ‘chu’ was written in book called ‘Shu-Ching’ by a well-known Chinese expert. This ‘chu’ was considered and consumed as a fermented grain product during that era.
Methods and Discussion
For centuries, parents are handing over the traditional knowledge of fermenting different products and technologies related to it in various parts of the world. Over generations have adapted these fermented products. However, many of these previously consumed fermented products have extinct until now, and some of them have proved themselves as appropriate with the present social, economical, and technical conditions and competition of the world.
In various parts of the world, foods are considered as very important culturally and economically, which have gone through the process of fermentation. Because, the shelf life of the specific product is increased by this lower energy process that acts as a preservation shield, and it has also proved itself as relatively efficient that its counterpart methods and techniques that are being used around different parts of the world.
In this regard, the fermented products are also not required to be kept in the refrigerator, and no other forms or technologies are required to preserve these fermented foods. Therefore, most of the developing countries are using this highly appropriate preserving technique, as sophisticated and advanced equipment has not reached remote and developing areas and region of the world. In the result, diet of millions of individuals is being contributed by many fermented foods throughout the world.
In Asia, it is a widespread tradition to plan, prepare, and implement the process of fermentation at different places of this continent. Minerals, proteins, and other nutrients are being supplied by the fermented products. In addition, bland and starchy diets are turned into nutritional and variety fortification of these food items that go through the fermentation process.
For instance, many parts of the world are consuming Soy sauce for years. Particularly, Indonesia, Malaysia, Japan, and various other Asian countries consider this sauce as one of their fundamental ingredients in their diets. In this regard, Japan produces over one billion litres of Soy sauce every year.
Similarly, Nepali communities consume a dried vegetable product that is fermented and food security is ensured by this process in their region. Especially, remote areas get a lot of benefit through this dried and fermented vegetable, which is known as ‘Gundruk’. Particularly, minerals are taken by this important food source, as starchy tubers do not fulfill the required need of minerals in a body. In addition, this vegetable is used as a side wish after its fermentation in various parts of the Nepal. In this regard, approximately 2000 tons of Gundruk is produced annually in Nepal.
Positive and Negative Effects
For thousands of years, people have made and consumed fermented foods in their daily use, some of its enzymatic and microbial processes are not known by many of the people around the world. Most of the facts are undocumented and have ignored by many scientists since ages. However, these processes have been tried to understand through a sense of development recently. In this regard, commercialization has also played a vital role in the process of adaptation of fermentation process throughout the world.
Another importance of significance of fermentation is that it uses the capabilities of microorganisms for the growing and developing of food for longer and future needs of the people. Therefore, a tremendous scope can be felt by many of the experts related to the fermentation field, and now, working for the betterment and advancement in this field. In the result, the growing demand for food throughout the world can be met with the help of fermentation. Available natural food can be utilized efficiently, and stocks can be fed by the transformation of waste materials.
Therefore, it is very necessary to comprehend and discuss the important and significance of the process of fermentation in detail, which can help experts and scientists for their further studies and implementation of this traditional preserving food processing in the today’s modern and equipped world. However, it has been felt by the experts that these traditional fermented foods would be displaced by the attractive and glorious presentation and introduction of western foods in most of the developing countries and remote areas of the world.
Until now, we have tried to comprehend and discuss the definition, background, history, related terms, and examples that are related with the process of fermentation. In order to understand and incorporate new developments that have been done and should be done, some studies that were related to the fermentation of different food items were done by various experts. In this regard, following are some of the benefits that results after the process of fermentation in different and various food items:
Raw material Stability Safety Nutritive value Acceptability
Meat ++ + – (+)
Fish ++ + – (+)
Milk ++ + (+) (+)
Vegetables + (+) – (+)
Fruits + – – ++
Legumes – (+) (+) +
Cereals – – (+) +
++ Definite Improvement
+ Usually Some Improvement
(+) Some Cases of Improvement
– No Improvement
–
The abovementioned table has been acknowledged from Adams, who compiled it in the year 1990. The benefits of food fermentation have been explained in this table. In this regard, we can see that fermentation has many benefits and therefore, developments have been done, and should be done, in order equip the resources and fulfill the demand of food throughout the world.
From various studies and developments, the healthy effects of fermented foods have been investigated by the experts. In this regard, experts and scientists are taking keen interest in the development of the process of fermenting foods, fruits, vegetables, etc. in various parts of the world. A study related to the fermented foods resulted in the discovery of various capabilities and changes that is turned by the process of fermentation.
In a number of positive ways, the functions of the human digestive system can be promoted by the consumption of fermented foods. This healthy effect has been named as probiotic effect by the experts. In the year 1990, the use of fermented milks was encouraged by Metchnikoff, who investigated and suggested that certain disease of the gastrointestinal tract can be prevented by the usage of fermented milks.
In addition, the positive and healthy effects of fermented foods have been shown by a number of studies by various experts around the world. The weight of microbial flora of a human intestine is about 1000 grams, and 1016 – 1017 colony forming units can be contained in it. For physiological purposes, this human intestine has been considered as performing various difficult functions, resulting in working as one of the specialized organs of the body.
In this regard, the fermented food products improve the conditions and working of the human intestine. In addition, intestinal microbial balance is also advanced and developed by the consumption of fermented food products. Therefore, experts and nutritionists are encouraging and appreciating the utilization of many fermented food products around the world.
In many other studies, experts have shown various developments regarding the research and advancement of fermentation process that is used for the preservation of food products. Another study showed results that a one-week dietary supplement is received by the human body by the consumption of yogurt, and this effect is known as hypercholesteremic effect in the human body due to the consumption of fermented yogurt.
In another study, the yogurt was found to be reducing the level of cholesterol in serum of the body. This was done with the help of controlling human trials on different locations and time. In this regard, many experts like Haberer, Poppel, and Schafsma have discussed, investigated, and in the end, appreciated and encouraged the consumption of fermented foods in their daily lives.
Many other developments and research have brought various other benefits and effects of the fermentation on the human lives. The reduction of transit time of the gastric content in the human body was noted in various studies. When the fermented milk was compared with the unfermented one, the transit time of the fermented milk was greater at 62+-14 minutes, as compared to the unfermented milk, which was at 42+-10 minutes.
Therefore, the fermented milk has been appreciated in various parts of the world. For instance, Sweden is proud to be consuming the fermented milk that is known as ‘langfil’ in its native region. Sometimes, people also call it as ropy milk during their daily usage.
In another study, patients with habitual constipation were examined with the fermented and unfermented food products. The results showed that the patients that were treated with the fermented food products were found to be having an improved bowel function in their body. In addition, transport time was also increased in their body, and they were satisfied with that healthy effect in their bodies.
In some other studies, during the control period, patients were found to be increasing the number of defecations per week in their bodies. The increment turned out to be from three to seven after the consumption of fermented milk in their bodies. However, the development of the process of fermentation also brought some side effects in the human bodies.
Sometimes, the patients complained of higher blood pressure, when they were examined and treated with beni-koji, which is made with the utilization of Monascus pilosus. Koji also showed the same side effects, which is made from Aspergillus oryzae. In this regard, experts and nutritionists were able to understand the different perspectives of the consumption of fermented products in the human bodies.
The tropical regions of the world go through a death rate of more than thirteen million infants and children each year. During different studies and developing process of the food fermentation, it was known that the growth of infants and young children in this region was having a very negative impact due to different respiratory infections.
In addition, one of the commonest illnesses was found to be diarrhea disease in these children. The contaminated water supply and improper sanitation came out to be the causes of these high mortality rates in these regions of the world. Detailed researches found out that the unhygienic conditions and improper facilities of food preparation was one of the primary causes of these diseases.
In these developing regions, people used to prepare their fermented food traditionally, and without any proper hygienic groundwork. Microorganisms are contained by usually all the food items, no matter if it is fermented or unfermented in nature. These microorganisms play a vital role in violating the human body against these diseases. Therefore, the development of the fermentation process of food has been encouraged and experts are trying to advance this food-processing field as much as they can.
We have discussed that fermentation process regarding the preservation of food processing, and its importance that has been accepted by a number of experts and nutritionists around the world. This importance has resulted in the creation of the food fermentation industry, where the food is being produced and preserved for a longer period. In result, many countries around the world are already getting benefits from this food processing and preserving industry.
Stricter definitions can be given to the fermentation, as we discussed in the introduction. However, when organic substances break down into simpler substances, it is referred as the fermentation in the industrial fermentation sector. Somewhat paradoxically, highly oxygenated and aerobic growth conditions are often referred by fermented culture in an industrial capacity. In contrast, the biochemical context refers fermentation as an anaerobic process in a strict manner.
As we have already discussed that, the traditional fermentation process is very ancient and goes back to some 6000 years back in the history, when people used to make cheese, curds, wine, etc. for their daily purposes through their traditional food preparing techniques and unhygienic ways. In addition, the knowledge of involvement of any microorganisms of its definition was not known by these primitive people. Therefore, there was a need of development and advancement in the food processing industry.
In this regard, a well-developed food industry is referred as Conventional agriculture, which is operating throughout the world. However, during the development of food fermentation industry, the biotechnology was not included with the abovementioned conventional agriculture. The later one was limited to the theoretical and experimental procedures, whereas, biotechnology has been used practically in food sectors by the experts.
It has been observed by the experts that traditional fermentation process gets significant effects by modern fermentation industry. In this regard, now it is easy through the advanced and equipped setups of fermentation to bake yeasts and improve the preparation of the fermentation process. In addition, new characteristics have been introduced through the developments in the fermentation industry.
Plant pests have been controlled biologically, and new methods of preventing diseases from the human body have been done through the hygienic processes of fermentation of the food products. Everything now seems to be possible and realizable with the advancement and developments that have been done in the process of fermentation.
At 40 degrees Celsius, the bacteria, Lactobacillus ferments the Pasteurised milk at its best. Coagulation of forming curds is done by the lactose, which is a very important element in the bacteria of Lactobacillus. In order to ferment the milk, it is added with an enzyme, which is known as rennin. This enzyme works as an accelerating agent that increases the speed of coagulation of the milk with the bacteria.
After this process, the separation process of fats with curds is done from the liquid fraction of the milk. The separated form is then pressed with the help of modern equipments, in order to form cheese. After curdling, the removal of whey, which is the liquid part of milk, is done, and is then, animal feeds consume it through their habitual sweets that consists this liquid part of the milk.
In this regard, different types of milk are utilized and fermented, in order to make different kinds of cheese. Different mixtures of bacteria are also used in a hygienic way during the process. In addition, different temperatures are considered for different purposes during the fermentation of these food products.
In the result, the outcome comes out to be fast, as compared with the unfermented milk or fermented milk that is prepared and consumed traditionally in the developing countries, or used to be developed before the introduction of this type of advancement and development related to the fermentation of the food.
Similarly, developments have been in various other sectors and food products that are related to the process of fermentation by different experts and nutritionists around the world. In this regard, technology has been provided by different governments, in order to fulfill their high demand and requirements of food products in their countries.
In this regard, mating-type alleles are converted and formation of tetraploid is done with the help of homothallic genes that are found to be in the diploid cells, which are contained in the Saccharomyces Yeasts. Similarly, the effect of methionine has been studies comparatively by various experts for the better production of cephalosporin that are related to various types of fungi.
Likewise, medium optimization has been attempted by the experts regarding the biomass production, which is possible through the nopal fruit that is another fermented fruit in the world. Nopal fruit is also examined for explaining the energetic balance of candida utilis. Its cellular composition is also studied that is found in the sugar-limited chemostat cultures.
During these developing steps that have been taken for the advancement of fermentation technology, the experts have understand that the documentation of the traditional knowledge of fermentation is also very necessary and important, in order to relate the process with the present one. In this regard, various and different governments, and scientists have gathered to collect and preserve the indigenous traditional knowledge of the process of fermentation that was used by millions of people for thousand of years. Anthropologists and historians are also trying to contribute for the enhancement and improvement of the fermentation of the food products through different historical and ancient findings and discoveries related to it.
Similarly, traditional information is being recorded by several research institutes in different parts and continents of the world, particularly, Asia, Africa, and Latin America. In Nepal, Dr. Karki and Hamid Dirar have worked very hard on fermented food products, and have contributed a lot for the expansion and growth of fermentation industry in Sudan and Nepal.
In Europe, an audit has been completed by the European Union regarding the making of food products through the process of traditional fermentation of Europe. A series of publications, such as, Cowan, have published the audited results, in order support further studies related to it. Similarly, another source of traditional knowledge is also being collected and preserved by the Food and Agriculture Organization of the United Nations.
Conclusion
Therefore, we can say that a number of developments have been done with relation to the process of fermentation, in order to advance and equip this ancient technique of preserving food products for the betterment and fulfillment of growing demand of the food products around the world.
However, it should be keep in mind that non-sterile environment has been used for the preparation of most of the traditional fermented products. In this regard, a gradual selection of microorganisms was caused by the specific environmental conditions for the preparation of the final fermented product. Therefore, a scientific understanding is very essential regarding the process of fermentation of the food at the time of refinement and expansion of the fermented foods’ production.
In this regard, scarce foreign exchange is required, sophisticated equipments and reagents are utilized, water supply and consistent energy is also required during the research. However, developing countries are not equipped with such kinds of resources. Therefore, the improvements in fermentation technologies should have the capability to benefit these developing countries, in order to meet present and future challenges of the food demand and production around the world.
Similarly, the development of biotechnologies should be done in such a way that a poor can afford it and can get benefit from it. Since, the most deserved are the poor developing countries that are responsible for the introduction and evolution of fermentation of the food products in their native countries through different traditional processes.
As mentioned before, all these developments and advancement will be meaningless, if the dissemination of the results is not done to those bodies that will practice the improved methods for the production of fermented foods in their countries. However, a danger has been felt by various fermenters that the fermentation process will be mystified as an enrobed scientific theory. As this process used to be an easy one that can be done by any member of the family, in order to fulfill their food requirement.
However, it will be now an improved, but advanced and technological process. Therefore, the recommendation of the improvements and advancements should be very realistic in nature, so that a nonprofessional can also get benefit by it. The deter ration of the fermented food products in developing countries is not the aim of these development and improvements, but to produce and consume these fermented products on a larger scale, and by encouraging and appreciating the production and consumption at the smaller scale.
In this regard, resources of knowledgeable and trained individuals should be built by the developing countries. The application of basic microbiological principles should be done for the hygienic and quality production of fermented foods. In this discipline, governments and other related bodies should train professionals, who may be able to run the technological and advanced setup by themselves, without the help and support of the developed countries.
Conclusively, we have tried to comprehend and discuss the process of fermentation of different and various food items with relation to its definition, its background, and historical significance. We have also tried to understand its different methods, importance, and effects that benefit its consumers. We hope that our study will help the scientists, experts, and other bodies in their further studies for the better understanding of the process of food fermentation.
References
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