Fermented food - Final Presentation

 Do you know what fermented foods are? The immune system is a self-defense system that maintains the body in a normal state, preventing infection from viruses, repairing damaged cells, and disposing of waste and cancerous cells. Immunity has a great relationship with the intestines, and it is very important to regulate the intestinal environment in order to enhance immunity and maintain good health. Fermented foods are effective in improving the intestinal environment and activating immune cells, and are therefore effective in boosting immunity. For example, fermented foods include natto, soy sauce, miso soup, cheese and yogurt.

In this article, I would like to share with you the benefits of fermented foods.

The first is that it increases the shelf life of food. There are many ways to preserve food for a long time, such as drying, salting, smoking, etc. Fermentation is another way to increase the shelf life of food. By increasing the number of microorganisms that promote fermentation, we can keep putrefactive bacteria at bay. In the world of microorganisms, when a certain number of microorganisms are present in an environment, other microorganisms cannot reproduce. The lactic acid, acetic acid, and alcohol produced by fermentation also have a bactericidal effect, which inhibits the growth of germs and keeps the food tasty.

Secondly, it enhances the flavor and aroma.

Fermented foods are characterized by the fact that fermentation changes the taste and aroma of the food, making it more palatable. One of the taste sensations defined by the Japanese is umami, which is brought about by fermentation. During the process of decomposition and fermentation of raw materials by microorganisms, ingredients such as amino acids, inosinic acid, and guanylic acid are produced, which is the source of umami.

The unique aroma of fermented foods is also due to the aromatic components produced by microorganisms during the fermentation process.

Thirdly, the nutritional value and health regulating functions are improved. Fermentation of foods has been shown to significantly increase their nutritional value and health regulatory functions. During the fermentation process, microorganisms produce various nutritional components such as vitamins. For example, in natto (fermented soybeans), the amount of vitamin B2 in natto is about ten times higher than in cooked soybeans, and the amount of folic acid is about three times higher. New nutrients are also added, such as vitamin K2, which is rarely found in soybeans, but is found in abundance in natto.

In addition, substances with health regulating functions are more easily absorbed by the body. In natto and miso, isoflavones are converted to be more easily absorbed by the body, and antioxidants are produced.