fermenteeritud

Fermentation is a metabolic process in which microorganisms such as bacteria, yeasts, or molds convert carbohydrates into other compounds. Fermented foods and drinks are described in Estonian as fermenteeritud, meaning they have undergone fermentation. The process is widely used to preserve foods, enhance flavor and texture, and can alter nutritional properties.

Different fermentation pathways include lactic acid fermentation (lactic acid bacteria convert sugars to lactic acid), alcoholic fermentation (yeasts convert sugars to ethanol and carbon dioxide), and acetic fermentation (acetic acid bacteria oxidize ethanol to acetic acid). An anaerobic or microaerophilic environment, temperature, substrate composition, and inoculation influence the outcome.

History and scope: Fermentation has ancient origins and was used in many cultures for preserving vegetables, dairy, grains, and beverages. In the 19th century, Louis Pasteur helped establish the microbial basis of fermentation, linking organisms to specific processes. Today fermentation spans dairy products like yogurt and cheese; vegetables like sauerkraut and kimchi; soy products like miso, tempeh, and soy sauce; grains and breads like sourdough; and beverages such as beer, wine, kefir, and kombucha.

Health and safety: Fermented foods can contain live cultures with probiotic potential and can improve digestibility and nutrient availability. However, improper practices may enable spoilage or pathogens; safe fermentation relies on clean equipment, proper salt or acid concentrations, and appropriate temperatures and times.