How to Microbial Fermentation of Plant-Based Ingredients

What You Need to Know

Microbial fermentation is a biological and chemical process that involves the action of microorganisms such as bacteria or yeast on plant-based ingredients to produce compounds with desirable flavors, textures, and aromas. The process can produce a range of compounds, including lactic acid, acetic acid, and ethanol, which contribute to the characteristic flavors and textures of fermented foods.

Steps

1. 1.

   Korean Kimchi (Korea): Lacto-fermentation creates signature tang and umami

2. 2.

   Ethiopian Injera (Ethiopia): Wild yeast fermentation produces characteristic sourdough flavor

3. 3.

   Japanese Natto (Japan): Bacillus subtilis fermentation creates sticky texture and strong aroma

The Science

Primary Reaction

Microbial fermentation

Common Mistakes