What You Need to Know
Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities. As of 1995, fermented food represented between one quarter and one third of food consumed in Central Europe. More than 260 different species of microbial food culture are identified and described for their beneficial use in fermented food products globally, showing the importance of their use.
Steps
- 1.
Kimchi (Korea): Lactic acid bacteria fermentation creates characteristic tang and preserves vegetables
- 2.
Natto (Japan): Bacillus subtilis fermentation produces sticky texture and umami flavor
- 3.
Kefir (Caucasus): Symbiotic culture of bacteria and yeasts creates effervescent dairy product