|  | Diet Nutrition | Nutrition

What are the Products of Lactic Acid Fermentation?

Lactic-acid fermented foods have been around for centuries. In the past, the processes that produced these foods occurred naturally, and they have been refined over time, according to Michael O’Brien, writer of “Fermented Vegetables” for “The Herb Companion.” In fruits and vegetables, lactic-acid-producing bacteria actually convert starches and sugars into lactic acid. Lactic acid is a natural preservative that stops putrefying bacteria, according to “Lacto-Fermentation” written by Sally Fallon and Mary G. Enig with the Weston A. Price Foundation.

  1. Dairy Products

    • Cheese and yogurt are just a couple of dairy products that result from lactic acid bacteria fermentation, according to the Association for Science Education. These items, along with fermented milk, are created using cultures that are capable of producing acid from lactose (milk sugar). Yogurt actually is fermented milk--just a thickened version--created by using a mixture of bacteria that work together at 40 degrees Celsius to produce the acid and flavors desired. The microbes only are killed if the product is pasteurized, which extends its shelf life. Cheese is created through lactic acid fermentation using a variety of microbial activities at various steps to produce the desired flavor and texture. For bleu cheese, fungus is added to give the cheese its appearance and flavor. Other products such as buttermilk, sour cream, kefir and koumis additionally result from lactic acid fermentation, but the differences are in the strains of lactic acid bacteria used as starter cultures.

    Meats

    • A combination of lactic acid fermentation with curing salts results in meats such as salami and chorizo. Curing salts are used to keep the meat safe and high in quality, while molds and yeasts are used to enhance the flavor. Today, many salami mixtures also include ingredients such as nonfat dry milk, dextrose and ascorbic acid to assist in the fermentation process, according to Alan’s Kitchen. The raw meat usually ferments for a day before being placed in casings and hung to cure.

    Vegetables

    • To produce sauerkraut, gherkins and olives, lactic acid fermentation of the brine-soaked foods is used. Different lactic acid bacteria are involved in the process, sometimes along with particular molds and yeasts. Sauerkraut actually is the most common type of fermented vegetable. However, almost any vegetable can be fermented. Cabbage is perfect for fermentation because it contains so much lactic acid bacteria, along with vitamin C and A. Onions and tomatoes also are good to ferment with other vegetables. In addition, cucumbers, beets and turnips are popular foods for fermentation. Kimchi is popular in Korea. During the fermentation process, vegetables typically should be crushed to release their juices, and many vegetables require whey (the liquid portion separated from products such as sour milk or buttermilk) to add enough bacterial nutrition. Salt also is necessary to prevent yeast from overgrowing and vegetable proteins from breaking down during the process.

Nutrition - Related Articles