What You Need to Know
Fermentation of plant-based proteins is a process that involves the action of microorganisms such as bacteria and yeast, which break down phytates, oxalates, and other anti-nutrients, making protein more accessible to the body. This process can also lead to changes in texture and flavor, and can be influenced by factors such as temperature, time, and microbial strain.
Steps
- 1.
Indonesian Tempeh (Java): Rhizopus mold fermentation binds soybeans
- 2.
Japanese Natto (Honshu): Bacillus subtilis creates sticky texture
- 3.
Filipino Burong Isda (Pampanga): Lactic acid fermentation preserves fish with rice
The Science
Primary Reaction
Microbial fermentation