Application of traditional fermentation technology

Traditional fermentation technology refers to the technology of food fermentation processing by using microorganisms existing in nature. This technology has been used by people for thousands of years, including brewing, pasta, yogurt, kimchi and so on. ?

In the application of traditional fermentation technology, it is usually necessary to mix raw materials with water and add a certain amount of salt, sugar, soy sauce and so on. Used for microbial fermentation. These microorganisms include yeast, lactic acid bacteria, butyric acid bacteria and so on. Among them, yeast can convert sugar into alcohol and carbon dioxide, and lactic acid bacteria can convert sugar into lactic acid. Butyric acid bacteria can convert lactose into butyric acid, thus making kimchi.

The application of traditional fermentation technology has the following advantages:

Organic acids and enzymes produced during fermentation can promote the digestion, absorption and nutrient release of food.

Fermentation can inhibit the growth of harmful bacteria, thus ensuring the hygiene and safety of food.

Fermentation can increase the taste and flavor of food and make food more delicious.

Fermentation can increase the shelf life of food, thus prolonging the storage time of food.

In a word, traditional fermentation technology is a widely used food processing method, which has many advantages and is widely used in the production of various foods.