Eat fermented foods to be healthy, fermenting processes have been known since ancient times. Our grandmothers are fully aware of the benefits of homemade pickles obtained by natural fermentation, home-made yogurt and dairy products. In addition to being delicious, they are also very useful for the body because they contain living microorganisms that serve as a natural probiotic. They improve health and greatly influence our tone and self-esteem.
Fermented foods are obtained from raw foods that as a result of the process itself, called fermentation, change in nutritional value, taste and texture. In this way wine, cheese, soy sauce, bread, sour cabbage and many others are obtained.
The microorganisms naturally present in these foods are developing very much and cause a change in free sugars and amino acids that are their nutrient environment. Fermentation is extremely important in our lives. It essentially aims to promote the development of beneficial microorganisms that produce other nutrients by using certain nutrients. Metabolic products.
For example, some amino acids and sugars such as lactose – lactose are quickly used by selected growth microorganisms and, on the other hand, new amino acids are synthesized, synthesized in fermented foods and bring additional health benefits. In acidic milk, vitamin P or folic acid, essential for women and not only, is synthesized by starter microorganisms, so these products have an extra nutritional value.
It would be very good if we learn to cook our own yoghurt at home. Natural proteins of raw materials can be partially subjected to the action of microbial enzymes, which increases their absorption and digestibility in the human body.
There are three types of yoghurts depending on which type of microorganism is produced:
1. With Lactobacillus bulgaricus, lactic acid rich lactic acid is obtained. Bulgarian yoghurt is such;
2. With Streptococcus thermophiles – yoghurt with a more mild flavor;
3. With Saccharpmyces kefir – the milk product called kefir is more typical for Russia;
4. With bacteria of the genus Bifidus – it gets what is the true yoghurt.
The best yogurt for us and our latitude is what was produced by Lactobacillus bulgaricus and Streptococcus thermophiles in the corresponding ratio. When these microorganisms are used to make yeast yeast, it is easier to release during digestion of certain amino acids such as arginine, leucine, isoleucine and tyrosine.
Fermentation between these two species can improve the nutritional value of milk by synthesizing the enzyme called beta-galactosidase, which is responsible for the breakdown of milk sugar. And this is a very important process for the correct absorption of milk.