Homemade soybean paste, red pepper paste, and kimchi are all fermented foods, and as microorganisms multiply, the flavor deepens. Even if white mold grows on the soybean paste in the jar, I don’t think the soybean paste has gone bad. On the other hand, blue mold on bread or mandarin oranges is a symbol of spoilage and is often thrown away as trash when found. What is the difference between fermentation and spoilage?
◆ healthy change, fermentation
Fermentation and spoilage basically go through the same process, but fermentation and spoilage are distinguished depending on whether the result of microbial decomposition has a positive or negative effect on the human body. The result fit for purpose is called fermentation, otherwise spoilage. Alcohol, kimchi, cheese, etc. are completed by ‘fermentation’ and if the food deteriorates, it is called ‘corruption’.
Alcohol fermentation and lactic acid fermentation are mainly used for fermentation. Alcoholic fermentation produces makgeolli, wine, and beer. Yeast breaks down glucose to produce alcohol. Lactic acid fermentation is widely used not only in Korean food but also in Western food. Lactic acid bacteria decompose glucose to produce lactic acid, creating a unique flavor and adding a sour taste. Through this, kimchi, soybean paste, yogurt or cheese are completed.
Fermentation takes a long time, but it goes through the fermentation process when making bread with white bread or yeast. In addition, spoilage can be turned into useful fermentation or, conversely, overfermented and turned into spoilage. The process of generating energy by putting microorganisms into eco-friendly food waste and generating methane gas is an example of turning decay into useful fermentation.
◆ Benefits of Fermented Foods
In Cell, an international scientific journal, research results were published that ingestion of fermented foods such as kimchi relieves inflammation and improves immune function. Stanford University Professor Justin Yonenburg’s research team researched fermented foods using kimchi, fermented vegetables (sourcraft), yogurt, cottage cheese, and kombucha. In addition, it was found that the higher the intake of fermented food, the greater the anti-inflammatory effect.
In most cases, fermented foods are also beneficial to health. Kimchi is made from cabbage radish, which is rich in dietary fiber, and garlic and ginger, which are excellent for enhancing immunity, are also added. Doenjang and cheonggukjang are also made from soybeans, which are rich in vegetable protein, and cheese and yogurt are made from milk rich in calcium and iron. The fermentation process facilitates digestion and increases the absorption of nutrients.
In addition, lactic acid bacteria that proliferate during the fermentation process promote intestinal health, have anticancer and antidiabetic effects, and create new beneficial substances. Cheese is fermented to produce CLA, which promotes body fat breakdown, and cheonggukjang produces sticky nattokinase enzyme, which helps the growth of beneficial intestinal bacteria and dissolves blood clots to prevent arteriosclerosis.
By Kim Hye-won, staff reporter hentamin@kormedi.com
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