History of lactoferments
Long before probiotics became the darlings of the microbial world, cultures throughout history and around the world celebrated fermented foods. The Neolithic tradition of fermentation, which began as a method of preservation and has been used for thousands of years, sparked modern use and interest in probiotic microbes.
Most research focuses on fermented dairy products. But vegetables such as cabbage, carrots, garlic, soybeans, olives, cucumbers, onions, beets, radishes, cauliflower, and peppers, as well as fruits such as lemons or berries, also offer new flavors and textures, which is one reason why home fermentation, especially lactic fermentation, is becoming increasingly popular. Whether they are lovers of culinary traditions, interested in the potential health benefits, or people who simply like to try new foods, fermentation enthusiasts are bringing new life to this ancient practice. Lactic acid fermentation or lacto-fermentation is one of the most common methods and one of the easiest to experiment with at home. It is an anaerobic process in which lactic acid bacteria, mainly Lactobacillus species, convert sugar into lactic acid, which acts as a preservative. Salt plays a central role in traditional fermentation as it creates conditions that favor bacteria, prevents the growth of pathogenic microorganisms, removes water and nutrients from the substrate, and enhances flavor.
Cultures of the World
The earliest evidence of fermentation dates back to 6000 B.C. from the Fertile Crescent-and almost every civilization since then has included at least one fermented food in its culinary heritage. From Korean kimchi and Indian chutneys to the ubiquitous sauerkraut, yogurt and cheese, cultures around the world have developed unique flavors and traditions around fermentation.
In some cases, fermentation is an important component of food security that goes beyond preservation. In West African countries, garri is an important food source. It is made from cassava root, which contains naturally occurring cyanides and can be toxic if not fermented properly. Other foods, such as Tanzanian togwa fermented slime, protect against foodborne diseases in regions with poor sanitation.
Asian civilizations in particular have a long tradition of fermenting a variety of foods-Japanese natto (soybeans), Vietnamese mám (seafood), Chinese douchi (black beans), Laotian pa daek (fish sauce), Korean banchan (side dishes)-that remain essential components of their daily cuisine. Fermented foods are also used for medicinal purposes in Eastern cultures, which may be of particular interest to registered dietitians who practice “food as medicine.” The connection between fermented foods and health can be traced back to ancient Rome and China and is of great interest to researchers today.
