Fermentation is an age-old process for transforming food so as to preserve it for longer. The process involves the action of micro-organisms — bacteria, yeasts, or moulds — which transforms sugars into acid. This acidification of the food can prevent the development of pathogenic bacteria, and the chemical reaction also modifies the taste and texture of the food by producing other compounds. Depending on the raw material and the type of fermentation, these new products can include alcohol, vitamins, carbon dioxide, fatty acids, new flavours, etc., all of which contribute to the sensory properties of fermented foods.
Fermented products are very much part of our daily diet. They include bread, wine, cheese, and sauerkraut, but also some kinds of sausages, olives, and even tea, coffee, and cocoa. Worldwide, it is estimated that around 5,000 different fermented products are consumed. In particular, many types of fermented vegetables are eaten in Asia. In the history of mankind, fermentation was the earliest method of preserving food.
There is an increasing number of studies devoted to fermentation, for a number of reasons. This biological process requires very little energy and no heavy equipment, it preserves food without the use of additives, and it changes the food’s nutritional composition. Researchers at INRAE (Institut national de recherche pour l’agriculture, l’alimentation et l’environnement) are working on fermentation through various projects. Their aim is twofold: firstly, to study the potential of fermented plant proteins in order to rebalance diets towards the consumption of less animal protein; and secondly, to analyse and confirm the impact of fermentation on health.
There are many potential benefits to increasing our use of fermented foods. Firstly, fermentation can improve the nutritional composition of certain foods. In dairy products, for example, propionic bacteria enable the synthesis of vitamin B12, sauerkraut is richer in vitamin C than unfermented cabbage, and certain micro-organisms produce short-chain fatty acids. Fermentation can also reduce the toxicity of components in the base product, such as allergenic elements or the cyanogenic compounds (cyanide) contained in cassava. Finally, we n...
