What is Fermentation?

Fermentation is a kind of biochemical reaction, which is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In the food industry, bacteria, yeasts and fungi are often used to conduct the fermentation. During the fermentation process, the raw materials will undergo a biotransformation process, which can effectively increase the bioavailability and generate the novel compounds with higher health value. Therefore, the fermented foods are suitable for the people with poor digestive function, or the people who needs supplementary nutrients and daily health care.

Fermented foods have existed in several countries for a long time, such as German sauerkraut, Korean kimchi, Japanese natto, soy sauce, miso, etc. As the benefits of fermentation, most of the fermented foods are not only easily absorbed by human body, but have a variety of beneficial effects on it. For instance, natto contains nattokinase or K2 that can prevent blood clotting and inhibit thrombosis; the lactic acid bacteria produced during the fermentation process of kimchi can maintain the function of the digestive system, and help improve your health. By conducting fermentation, the plant cell wall and cellulose that are generally indigestible by the human body can be broken down and converted into short-chain fatty acids, organic acids, oligosaccharides and other beneficial substances. Moreover, the phytochemicals, vitamins and minerals which are existed in the cell wall can also be released.