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Effect of fermention and property of food slideshare

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Advantages & Disadvantages of Fermented Foods

By Karen CuringaOct 03, 2017

If you like aged cheese, sauerkraut, kimchi, sourdough bread, yogurt, beer or wine, then you're familiar with fermented foods. Fermentation is a way to preserve food that has been practiced by most cultures for thousands of years. In addition, the process helps retain nutrients and prevents spoilage. Foods that are fermented typically have strong, pungent flavors. While fermented foods offer certain health perks, they also create some

PROBIOTIC POWER

Fermented foods help restore the proper bacteria balance in your intestines. Most probiotics are part of a group of lactic acid-producing bacteria, which are found in yogurt, fermented milk and other fermented foods. An article published in the "Journal of Applied Microbiology" in June 2006 noted that eating foods that contain lactic acid bacteria improves intestinal tract health, improves the bioavailability of nutrients, reduces symptoms of lactose intolerance and decreases the prevalence of allergy in susceptible people.