Fermented foods

Definition

Fermented foods are foods and beverages produced through controlled microbial growth and the conversion of food components through enzymatic action. Common examples include yogurt, sauerkraut, kimchi, and kefir.

5 Must Know Facts For Your Next Test

1. Fermented foods contain beneficial probiotics that can improve gut health.
2. The fermentation process can enhance the bioavailability of nutrients in the food.
3. Lactic acid bacteria involved in fermentation can break down lactose, making fermented dairy products easier to digest for lactose-intolerant individuals.
4. Fermentation can reduce the glycemic index of certain carbohydrate-rich foods, aiding in blood sugar management.
5. Fermented foods often have a longer shelf life due to the natural preservation effects of fermentation.

Review Questions

• What role do probiotics play in fermented foods?
• How does fermentation affect the nutrient content of food?
• Why might fermented dairy products be easier to digest for some individuals?

Related terms

Probiotics:

Live microorganisms that provide health benefits when consumed in adequate amounts.

Lactic Acid Bacteria: A group of bacteria involved in the fermentation process, particularly important for fermenting dairy products.

Glycemic Index:

A measure of how quickly carbohydrates in food raise blood glucose levels.