A small but loud evolution has taken the world of food by storm. An evolution so small, that it's microscopic. It is hard to believe that some of the most popular and tasty food gets its flavor from germs.
Try not to think about them while eating! Creating flavor from fermentation is an old practice that has carried on for centuries. It was done to preserve meat, fruits, and vegetables for later use.
As a result of that, the bi-products are producing a range of flavors on our plates and our taste buds are enjoying it. This is Now You know and in this video, we will tell you how bacteria makes our food tasty.
Fermentation may start when microorganisms that occur naturally start breaking down food over time. When you leave a glass of wine overnight, in the morning the wine will turn sour because of the presence of Carbon dioxide
There are two kinds of bacteria that ferment foods and each has a special reason. Homofermentative bacteria generate lactic acid. They are usually doing the bulk of the fermentation cycle.
On the other hand, Heterofermentative bacteria produce by-products, including carbon dioxide, ethanol (alcohol), aldehydes, lactic acid, and acetic acid. These bacteria are used to add flavors and texture.
Bacteria and yeasts naturally occur in the grains and the air. And as it is baked, the carbohydrate in the grain releases carbon dioxide, causing it to bubble. It's the CO2 the produces the soft and fluffy part we get from a freshly baked loaf of bread.
Fermentation protects various foods, including meat, nuts, and vegetables. This often removes naturally existing chemicals and holds the nutrients in the substance.
For more exciting and interesting videos keep watching Now You Know.