Fermented food is a product of dietary wisdom that has been passed down since ancient times, and it is also one of the important foods indispensable for human longevity. Ingesting fermented foods can increase the activity of enzymes and get full digestion. For humans, fermentation is the production of beneficial bacteria. In other words, foods made by good microorganisms are fermented foods.
As a type of food manufactured by humans ingeniously using beneficial microorganisms, fermented foods have unique flavors and enrich our diet life, such as yogurt, milk beverages, bread, canned food, ham and sausage, ice cream and desserts, fermented food, soy sauce, Vinegar, rice wine, beer, wine, etc., and even stinky tofu, are all attractive and long-loved foods.
So, what are the benefits of fermented food? Enzymes secreted by microorganisms during fermentation can lyse cell walls, which further improves the utilization of nutrients. Animal foods such as meat and milk can decompose the original protein during the fermentation process, which is easy to digest and absorb.
Microbes can also synthesize some B vitamins, especially vitamin 12. Animals and plants cannot synthesize this vitamin by themselves, only microbes can produce it. Fermented foods generally have low fat content. As the energy of carbohydrates is consumed during the fermentation process, it can be said that they are the health foods of choice for people who lose weight.
During the fermentation process, the microorganisms preserve some active ingredients in the original food, such as polysaccharides, dietary fiber, bioflavonoids and other beneficial substances to the body, and can also decompose some unfavorable factors to the human body, such as oligomers in beans. Sugar, flatulence factor, etc. Many metabolites produced during the metabolism of microorganisms, most of which have the effect of regulating the biological functions of the body, and can inhibit the production of harmful substances in the body. The unremarkable microorganisms have contributed various flavors of fermented foods to mankind, which not only allows us to enjoy the fun of eating, but also to maintain health.
Although my country's fermented food industry has a long history, it is deeply influenced by traditional technology. The research and application of fermented food microorganisms and the improvement of traditional production technology started late. In particular, the use of modern biotechnology such as genetic engineering and other cutting-edge technologies to screen fine strains of fermented food microorganisms has achieved less; the production of enterprises has not formed a scale or has a certain scale, but the product structure is unreasonable, the waste of resources is serious, and the environmental pollution is prominent , The economic benefits are low; in addition, the biochemical background of most fermented foods is poorly understood, and the research on food fermentation still remains on the description of products and processes, and the biochemical principles and functions behind the fermentation of most foods The mechanism still needs to be revealed.
Therefore, if traditional fermented food wants to move towards standardization and industrialization, it must undergo high-tech transformation. Actively promote energy conservation and emission reduction, follow the development path of circular economy, promote the promotion and application of new technologies and equipment for energy conservation and emission reduction in the industry, gradually get rid of the fate of relying on natural fermentation, and move closer to scientific, advanced and unified management.