The preservation aspect of fermented foods was obviously important thousands of years ago, when few other preservation techniques existed. A raw food material such as milk or meat had to be eaten immediately or it would soon spoil. Although salting or smoking could be used for some products, fermentation must have been an attractive alternative, due to other desirable features. Preservation was undoubtedly one of the main reasons why fermented foods became such an integral part of human diet. However, even today, preservation, or to use modern parlance, shelf-life (or extended shelf-life), is still an important feature of fermented foods. For example, specialized cultures that contain organisms that produce

Table 1.2. Properties of fermented foods

Enhanced preservation

Enhanced nutritional value

Enhanced functionality

Enhanced organoleptic properties


Increased economic value specific antimicrobial agents in the food are now available, providing an extra margin of safety and longer shelf-life in those foods.

The Miracle Of Vinegar

The Miracle Of Vinegar

You may be forgiven for thinking that these passed down secrets had gone for good, washed away with time and the modern age, But they're not. You can now own three of the best traditional did you know style reports that were much loved by our parents and grandparents. And they were pretty smart too because not only will these reports save you time and money but they'll also help you eliminate some of the scourges of modern day living such as harmful chemical usage in the home.

Get My Free Ebook

Post a comment