Langsung ke konten utama

Lactic Acid Fermentation, This Food That Is Produced

Lactic acid fermentation is one method for producing and preserving certain foods so that they can be stored for later consumption. This fermentation itself does not require heat or expensive preparation, so it is preferred over other methods. Lactic acid bacteria that play a role in the fermentation process generally can develop well in processed foods. With this fermentation, the pH of the food will drop to a number that makes other organisms unable to develop. A number of microbes such as several species of Lactobacillus, Bifidobacterium sp, and several other lactic acid bacteria are useful in making probiotic products. For example, lactic streptococci and Leuconostocs reduce their pH to 4.5 to 4. In addition, carbon dioxide produced by heterofermentative lactobacilli also has a preservative effect on food. This lactic acid fermentation was chosen to preserve food for several reasons:
  • Does not require high costs compared to food freezing or canning.
  • Enrich the taste of food.
  • It only requires a little energy to process and prepare food to be consumed.
  • The results are liked by many people.

Lactate Fermented Foods

Lactic acid fermented foods are known to be healthy because they contain good bacteria, thus preventing the growth of other bacteria that can cause disease and the development of toxins in food. Often, this fermentation also increases the nutritional content of food. Therefore, let's get to know some foods that go through that process.
  • Kimchi

  • Kimchi is a typical Korean meal consisting of fermented vegetables and herbs. This food is made from cabbage, turnips, garlic, ginger, mustard leaves, pepper, chili, carrots and leeks. This food is usually consumed together with rice and other dishes. The optimal concentration of salt in fermented kimchi is around 3%, with a temperature of around 10 degrees Celsius. The optimal acidity of kimchi is 0.4-0.8% lactic acid with a pH between 4.2-4.5. Isolated organisms include L. mesenteroides, S. faecalis, Lb. brevis, Lb. plantarum, and P. cerevisiae. Kimchi is called a healthy food because it contains vitamin C. The benefits of kimchi are widely studied, both from the ingredients and the substances resulting from fermentation. Such as cabbage and garlic which have antitumor effects, as well as the fiber content in kimchi which can prevent constipation and colon cancer. The probiotic effect of kimchi itself is good for helping the digestive process.
  • Tempe

  • Lactic acid fermentation also plays an important role in the production of Indonesian tempe. The soft texture of tempe is actually obtained from the fermentation of the fungus Rhizopus oligosporus making it easier to shape and slice. During the initial immersion, the pH drops from around 6.5 to between 4.5 and 5.0. This is where lactobacilli plays an important role, this low pH prevents the development of bacteria that can damage tempeh and facilitates the growth of fungi. Tempe is a high-protein food and contains vitamin B12 which is actually not owned by soybeans. Vitamin B12 in tempeh arises because of the fermentation process of bacteria. The fermentation process in making tempe also helps reduce levels of phytic acid in soybeans so that it can increase the levels of minerals that can be absorbed by the body.
  • Miso and soyu

  • Miso and soyu are Japanese food seasonings resulting from the fermentation of the fungus Aspergillus oryzae. During the fermentation process, Lactobacilli grows and lowers the pH to around 4.5 which then produces some ethanol that blends with organic acids, and produces a distinctive taste and aroma.
  • Yogurt

  • Yogurt is a probiotic food made from milk fermented with good bacteria, especially lactic acid bacteria and bifidobacteria. These foods are said to reduce the risk of diarrhea due to antibiotics, help relieve symptoms of irritable bowel syndrome, improve bone health, and are beneficial for high blood pressure patients. Bacteria that convert some lactose to lactic acid make this food safer for people with lactose intolerance.
  • Pickles

  • Pickles are generally made from cucumbers that have been soaked in a mixture of water and salt, fermented for some time and taste sour. Sour taste arises due to lactic acid bacteria that grow naturally. Besides being rich in probiotic bacteria, pickles are a low-calorie source of vitamin K. However, pickles made using vinegar do not contain live probiotics.
In addition to the foods above, other foods and drinks processed by lactic acid fermentation include sauerkraut (chopped cabbage), kefir (fermented probiotic milk drink), kombucha (fermented black or green tea), and several types of cheese.

Komentar

Postingan populer dari blog ini

Harga Jual Ponton HDPE Terbaru

Jukung Anti Tenggelam Aquatec Sebrangi Selat Bali dan - www-youtube-com › watch Video untuk jual ponton hdpe Jukung Anti Tenggelam AquaTec merupakan alat transportasi air modern dari Prime Grade High - 9 Mar 2017 - Diupload oleh Aquatec Indonesia Dermaga Apung Marine Alumunium Profile - Aquatec Indonesia aquatec-id › product › dermaga-apung-hdpe-rangka-m- Alat apung berupa pipa HDPE dengan flange double seal sebagai struktur utama dermaga - Bahan : Prime Grade High Density Polyethylene (HDPE) dengan anti-UV - dermaga apung; Dermaga apung HDPE ; Jual Dermaga Apung HDPE; Jembatan HDPE; Jembatan Apung; Dermaga Ponton; Ponton HDPE; Tol Laut - Ponton Apung Double Silver - Cube Float - Kubus Apung - www-hargaalatberat-com › Excavator Rp- 1-800-000,00 JUAL Ponton Apung Double Silver - Cube Float - Kubus Apung Hdpe Plastik Surabaya Kota- Published date: 30/06/2016- Lokasi : Surabaya - Pabrik Ponton Apung - HP- (WA - www-dermagaalumina-com › pabrik-ponton-apung (WA), Dermaga apung suraba

Dispelling Acute Hepatitis Type C

Type C acute hepatitis is an infectious disease caused by the spread of the hepatitis C virus in the bloodstream through infected body fluids. Acute hepatitis C can develop into chronic hepatitis which results in liver damage, cirrhosis, and liver cancer. Type C acute hepatitis is classified as a short-term viral infection. The medium of the spread of hepatitis C virus can occur through air, food, and drinks. This virus will then make contact with the blood or bodily fluids of infected people. Hepatitis C can cause a number of symptoms such as fatigue and vomiting about six months after exposure. But in many cases, acute hepatitis type C often does not show symptoms. Even if there are, very few symptoms appear and are not unique, so they are often ignored. If left untreated, acute hepatitis type C can develop into a chronic infection. Chronic hepatitis C causes long-term liver disorders such as liver damage, cirrhosis, and liver cancer. Vulnerable Conditions with Type C acute hepa

Knowing Vasomotor Rhinitis Causes of Nasal Disorders

Vasomotor rhinitis, also known as non-allergic rhinitis, is inflammation that occurs on the inside of the nose, which is not caused by allergies. This condition is caused by disorders of the nasal nerves. Do you often experience runny nose, sneezing, and nasal congestion without a definite cause? If true, be careful. Maybe you have vasomotor rhinitis. The lining of the wall inside the nose is rich in blood vessels. Under normal conditions, these blood vessels constrict so that air circulation in the nose can run smoothly. But if inflammation occurs, blood vessels will dilate so that makes the nasal airways disrupted. This inflammation is usually caused by swelling of the arteries and accumulation of fluid in the tissues in the nose. Signs and Symptoms of Vasomotor Rhinitis Rhinitis is divided into two types, namely allergic and non-allergic. Allergic rhinitis is the most common rhinitis. Allergic rhinitis can be permanent, seasonal, or be caused due to the risk of one's work.