food processing Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing takes many forms, from grinding grain into raw flour, home cooking, and complex industrial methods used in the mak ...

, fermentation is the conversion of

carbohydrate A carbohydrate () is a biomolecule composed of carbon (C), hydrogen (H), and oxygen (O) atoms. The typical hydrogen-to-oxygen atomic ratio is 2:1, analogous to that of water, and is represented by the empirical formula (where ''m'' and ''n'' ...

s to

alcohol Alcohol may refer to: Common uses * Alcohol (chemistry), a class of compounds * Ethanol, one of several alcohols, commonly known as alcohol in everyday life ** Alcohol (drug), intoxicant found in alcoholic beverages ** Alcoholic beverage, an alco ...

organic Organic may refer to: * Organic, of or relating to an organism, a living entity * Organic, of or relating to an anatomical organ Chemistry * Organic matter, matter that has come from a once-living organism, is capable of decay or is the product ...

acids using

microorganism A microorganism, or microbe, is an organism of microscopic scale, microscopic size, which may exist in its unicellular organism, single-celled form or as a Colony (biology)#Microbial colonies, colony of cells. The possible existence of unseen ...

s—

yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom (biology), kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are est ...

s or

bacteria Bacteria (; : bacterium) are ubiquitous, mostly free-living organisms often consisting of one Cell (biology), biological cell. They constitute a large domain (biology), domain of Prokaryote, prokaryotic microorganisms. Typically a few micr ...

—without an oxidizing agent being used in the reaction.

Fermentation Fermentation is a type of anaerobic metabolism which harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic molecules, such as glucose or other sugars, are catabolized and reduce ...

usually implies that the action of microorganisms is desired. The science of fermentation is known as

zymology Zymology, also known as zymurgy, is an applied science that studies the biochemical process of fermentation and its practical uses. Common topics include the selection of fermenting yeast and bacteria species and their use in brewing, wine mak ...

or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of

sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose Glucose is a sugar with the Chemical formula#Molecular formula, molecul ...

s into

ethanol Ethanol (also called ethyl alcohol, grain alcohol, drinking alcohol, or simply alcohol) is an organic compound with the chemical formula . It is an Alcohol (chemistry), alcohol, with its formula also written as , or EtOH, where Et is the ps ...

, producing alcoholic drinks such as

wine Wine is an alcoholic drink made from Fermentation in winemaking, fermented fruit. Yeast in winemaking, Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made f ...

beer Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grain—most commonly malted barley, although wheat, maize (corn), rice, and oats are also used. The grain is mashed to convert starch in the ...

, and

cider Cider ( ) is an alcoholic beverage made from the Fermented drink, fermented Apple juice, juice of apples. Cider is widely available in the United Kingdom (particularly in the West Country) and Ireland. The United Kingdom has the world's highest ...

. However, similar processes take place in the

leavening In cooking, a leavening agent () or raising agent, also called a leaven () or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture. An altern ...

bread Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cu ...

(CO₂ produced by yeast activity), and in the preservation of sour foods with the production of

lactic acid Lactic acid is an organic acid. It has the molecular formula C3H6O3. It is white in the solid state and it is miscible with water. When in the dissolved state, it forms a colorless solution. Production includes both artificial synthesis as wel ...

, such as in

sauerkraut Sauerkraut (; , ) is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugar ...

and

yogurt Yogurt (; , from , ; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to ...

. Humans have an

enzyme An enzyme () is a protein that acts as a biological catalyst by accelerating chemical reactions. The molecules upon which enzymes may act are called substrate (chemistry), substrates, and the enzyme converts the substrates into different mol ...

that gives us an enhanced ability to break down ethanol. Other widely consumed fermented foods include

vinegar Vinegar () is an aqueous solution of diluted acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting ...

olive The olive, botanical name ''Olea europaea'' ("European olive"), is a species of Subtropics, subtropical evergreen tree in the Family (biology), family Oleaceae. Originating in Anatolia, Asia Minor, it is abundant throughout the Mediterranean ...

s, and

cheese Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...

. More localized foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish.

History and prehistory

Brewing and winemaking

Natural fermentation predates human history. Since ancient times, humans have exploited the fermentation process. They likely began fermenting foods unintentionally. To store excess foods, humans placed the items in a container where they were forgotten. Over time, yeast and bacteria started to grow. This led humans to unveil fermented foods. The earliest archaeological evidence of fermentation is 13,000-year-old residues of a beer, with the consistency of gruel, found in a cave near

Haifa Haifa ( ; , ; ) is the List of cities in Israel, third-largest city in Israel—after Jerusalem and Tel Aviv—with a population of in . The city of Haifa forms part of the Haifa metropolitan area, the third-most populous metropolitan area i ...

in Israel. Another early alcoholic drink, made from fruit, rice, and honey, dates from 7000 to 6600 BC, in the Neolithic Chinese village of

Jiahu Jiahu () was the site of a Neolithic settlement based in the central plain of ancient China, near the Yellow River. It is located between the floodplains of the Ni River to the north, and the Sha River to the south, north of modern Wuyang in ...

, and winemaking dates from ca. 6000 BC, in

Georgia Georgia most commonly refers to: * Georgia (country), a country in the South Caucasus * Georgia (U.S. state), a state in the southeastern United States Georgia may also refer to: People and fictional characters * Georgia (name), a list of pe ...

, in the

Caucasus The Caucasus () or Caucasia (), is a region spanning Eastern Europe and Western Asia. It is situated between the Black Sea and the Caspian Sea, comprising parts of Southern Russia, Georgia, Armenia, and Azerbaijan. The Caucasus Mountains, i ...

area. Seven-thousand-year-old jars containing the remains of wine, now on display at the University of Pennsylvania, were excavated in the

Zagros Mountains The Zagros Mountains are a mountain range in Iran, northern Iraq, and southeastern Turkey. The mountain range has a total length of . The Zagros range begins in northwestern Iran and roughly follows Iran's western border while covering much of s ...

Iran Iran, officially the Islamic Republic of Iran (IRI) and also known as Persia, is a country in West Asia. It borders Iraq to the west, Turkey, Azerbaijan, and Armenia to the northwest, the Caspian Sea to the north, Turkmenistan to the nort ...

. There is strong evidence that people were fermenting alcoholic drinks in

Babylon Babylon ( ) was an ancient city located on the lower Euphrates river in southern Mesopotamia, within modern-day Hillah, Iraq, about south of modern-day Baghdad. Babylon functioned as the main cultural and political centre of the Akkadian-s ...

ca. 3000 BC,

ancient Egypt Ancient Egypt () was a cradle of civilization concentrated along the lower reaches of the Nile River in Northeast Africa. It emerged from prehistoric Egypt around 3150BC (according to conventional Egyptian chronology), when Upper and Lower E ...

ca. 3150 BC, pre-Hispanic Mexico ca. 2000 BC, and

Sudan Sudan, officially the Republic of the Sudan, is a country in Northeast Africa. It borders the Central African Republic to the southwest, Chad to the west, Libya to the northwest, Egypt to the north, the Red Sea to the east, Eritrea and Ethiopi ...

ca. 1500 BC.

Discovery of the role of yeast

The French chemist

Louis Pasteur Louis Pasteur (, ; 27 December 1822 – 28 September 1895) was a French chemist, pharmacist, and microbiologist renowned for his discoveries of the principles of vaccination, Fermentation, microbial fermentation, and pasteurization, the la ...

founded

, when in 1856 he connected yeast to fermentation. When studying the fermentation of sugar to

, Pasteur concluded that the fermentation was catalyzed by a vital force, called " ferments", within the yeast cells. The "ferments" were thought to function only within living organisms. Pasteur wrote that "Alcoholic fermentation is an act correlated with the life and organization of the yeast cells, not with the death or putrefaction of the cells."

"Cell-free fermentation"

Nevertheless, it was known that yeast extracts can ferment sugar even in the absence of living yeast

cells Cell most often refers to: * Cell (biology), the functional basic unit of life * Cellphone, a phone connected to a cellular network * Clandestine cell, a penetration-resistant form of a secret or outlawed organization * Electrochemical cell, a d ...

. While studying this process in 1897, the German chemist and zymologist

Eduard Buchner Eduard Buchner (; 20 May 1860 – 13 August 1917) was a German chemist and Zymurgy, zymologist, awarded the 1907 Nobel Prize in Chemistry for his work on fermentation (biochemistry), fermentation. Biography Early years Buchner was born in Mun ...

Humboldt University of Berlin The Humboldt University of Berlin (, abbreviated HU Berlin) is a public research university in the central borough of Mitte in Berlin, Germany. The university was established by Frederick William III on the initiative of Wilhelm von Humbol ...

, Germany, found that sugar was fermented even when there were no living yeast cells in the mixture, by an enzyme complex secreted by yeast that he termed ''

zymase Zymase (also known as alcoholase) is an obsolete term for an enzyme complex that catalyzes the fermentation of sugar into ethanol and carbon dioxide. It occurs naturally in yeasts. Zymase activity varies among yeast strains. Zymase is also the ...

''. In 1907 he received the

Nobel Prize in Chemistry The Nobel Prize in Chemistry () is awarded annually by the Royal Swedish Academy of Sciences to scientists in the various fields of chemistry. It is one of the five Nobel Prizes established by the will of Alfred Nobel in 1895, awarded for outst ...

for his research and discovery of "cell-free fermentation". One year earlier, in 1906,

ethanol fermentation Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products. Because yeasts perform this ...

studies led to the early discovery of oxidized

nicotinamide adenine dinucleotide Nicotinamide adenine dinucleotide (NAD) is a Cofactor (biochemistry), coenzyme central to metabolism. Found in all living cell (biology), cells, NAD is called a dinucleotide because it consists of two nucleotides joined through their phosphat ...

(NAD⁺).

Uses

Food fermentation is the conversion of sugars and other

s into alcohol or preservative

organic acid An organic acid is an organic compound with acidic properties. The most common organic acids are the carboxylic acids, whose acidity is associated with their carboxyl group –COOH. Sulfonic acids, containing the group –SO2OH, are re ...

s and

carbon dioxide Carbon dioxide is a chemical compound with the chemical formula . It is made up of molecules that each have one carbon atom covalent bond, covalently double bonded to two oxygen atoms. It is found in a gas state at room temperature and at norma ...

. All three products have found human uses. The production of alcohol is made use of when fruit

juice Juice is a drink made from the extraction or Cold-pressed juice, pressing of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat ...

s are converted to

, when grains are made into

, and when foods rich in starch, such as

potato The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...

es, are fermented and then distilled to make spirits such as

gin Gin () is a distilled alcoholic drink flavoured with juniper berries and other botanical ingredients. Gin originated as a medicinal liquor made by monks and alchemists across Europe. The modern gin was modified in Flanders and the Netherlands ...

and

vodka Vodka ( ; is a clear distilled beverage, distilled alcoholic beverage. Its varieties originated in Poland and Russia. Vodka is composed mainly of water and ethanol but sometimes with traces of impurities and flavourings. Traditionally, it is ...

. The production of carbon dioxide is used to

leaven In cooking, a leavening agent () or raising agent, also called a leaven () or leavener, is any one of a number of substances used in doughs and batter (cooking), batters that cause a Effervescence, foaming action (gas bubbles) that lightens and ...

bread. The production of organic acids is exploited to preserve and flavor vegetables and dairy products. Food fermentation serves five main purposes: to enrich the diet through development of a diversity of flavors, aromas, and textures in food substrates; to preserve substantial amounts of food through

, alcohol,

acetic acid Acetic acid , systematically named ethanoic acid , is an acidic, colourless liquid and organic compound with the chemical formula (also written as , , or ). Vinegar is at least 4% acetic acid by volume, making acetic acid the main compone ...

, and

alkaline In chemistry, an alkali (; from the Arabic word , ) is a basic salt of an alkali metal or an alkaline earth metal. An alkali can also be defined as a base that dissolves in water. A solution of a soluble base has a pH greater than 7.0. The ...

fermentations; to enrich food substrates with protein,

essential amino acid An essential amino acid, or indispensable amino acid, is an amino acid that cannot be synthesized from scratch by the organism fast enough to supply its demand, and must therefore come from the diet. Of the 21 amino acids common to all life forms ...

s, and vitamins; to eliminate

antinutrient Antinutrients are natural or synthetic compounds that interfere with the absorption of nutrients. Nutrition studies focus on antinutrients commonly found in food sources and beverages. Antinutrients may take the form of drugs, chemicals that natur ...

s; and to reduce cooking time and the associated use of fuel. Beverages produced through fermentation have likely universally been associated with ceremonies and festivals. There is some understanding of how they have been consumed in such contexts, derived from the construction of drinkware, and residue contained therein.

Fermented foods by region

* Worldwide:

(

* Asia ** East and Southeast Asia:

amazake is a traditional sweet, low-alcohol or non-alcoholic Japanese drink made from fermented rice. ''Amazake'' dates from the Kofun period, and it is mentioned in the Nihon Shoki. It is part of the family of traditional Japanese foods made using ...

atchara ''Atchara'' (also spelled ''achara'' or ''atsara'') is a pickle made from grated unripe papaya originating from the Philippines. This dish is often served as a side dish for fried or grilled foods like pork barbecue. History The name '' ...

belacan Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. It is sold eith ...

burong mangga ''Burong mangga'' is a Filipino side dish and concoction made by mixing sugar, salt, and water to mangoes that have previously been salted. The mixture of water and sugar should be boiled and cooled first, before pouring it over the salted man ...

, com ruou,

doenjang ''Doenjang'' * () or soybean paste is a type of fermented bean paste made entirely of soybean and brine used in Korean cuisine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish. History The earliest soyb ...

douchi ''Douchi'' is a type of fermented and salted black soybean most popular in the cuisine of China, where they are most widely used for making black bean sauce dishes. Shurtleff, W.; Aoyagi, Abr>History of Fermented Black Soybeans (165 B.C. to ...

fish sauce Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, L ...

, lah pet,

lambanog Lambanóg is a traditional Philippines, Filipino distilled palm wine, palm liquor made from the naturally fermented sap (tubâ) of the coconut palm. It originates from Luzon and the Visayas Islands (where it was historically known as ''dalisay ...

kimchi Kimchi (; ) is a traditional Korean side dish (''banchan'') consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...

kombucha Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom when referring to the Microbiological culture, culture; Latin name ''Medusomyces gisevii'') is a fermented beverage, fermented, effervescent, Sweetened beverage, sweetened black ...

, leppet-so, narezushi,

miso is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and kōji (the fungus ''Aspergillus oryzae''), and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spreads; p ...

nata de coco ''Nata de coco'', also marketed as coconut gel, is a chewy, translucent, jelly-like food produced by the fermentation of coconut water, which gels through the production of microbial cellulose by '' Komagataeibacter xylinus''. Originating i ...

nattō is a traditional Japanese cuisine, Japanese food made from whole soybeans that have been Fermentation in food processing, fermented with Bacillus subtilis, ''Bacillus subtilis'' var. ''natto''. It is often served as a breakfast food with rice. ...

ngapi ''Ngapi'' ( , ) is a pungent paste made of either fish or shrimp used in Burmese cuisine. ''Ngapi'' is typically made by fermenting fish or shrimp that is salted and ground then sundried. Like cheese, it can be distinguished based on main ingredi ...

oncom Oncom ( IPA: ) is a fermented food which is one of the traditional staples of the Sundanese cuisine of Indonesia. There are two kinds of oncom: red oncom and black oncom. The food is closely related to tempeh; both are fermented using mold. U ...

padaek ''Padaek'' or ''padek'' ( Lao: ປາແດກ) is a traditional Lao condiment made from pickled or fermented fish that has been cured. It often contains chunks of fish and is thicker, as well as more seasoned than fish sauce. Unlike other ver ...

pla ra ''Pla ra'' (, ; , ), similar to padaek in Laos, is a traditional Thai cuisine, Thai seasoning produced by fermenting fish with rice bran or roasted rice flour and salt fermented in a closed container for at least six months. Fermented fish se ...

prahok ''Prahok'' (; , ) is a salted and fermented fish paste (usually of mudfish) used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the time of the year when fresh fish was not available in a ...

, ruou nep,

sake Sake, , or saki, also referred to as Japanese rice wine, is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and indeed any East Asi ...

shrimp paste Shrimp paste or prawn sauce is a Fermentation, fermented condiment commonly used in Southeast Asian cuisine, Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed Shrimp and prawn as food, shrimp or krill mixed ...

soju Soju (English pronunciation: ; ) is a clear and colorless distilled alcoholic beverage from Korea, traditionally made from rice, but later from other grains and has a flavor similar to vodka. It is usually consumed neat. Its alcohol content ...

soy sauce Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''A ...

stinky tofu Stinky tofu ( zh, c=臭豆腐, p=chòu dòufu) is a Chinese form of fermented tofu that has a strong odor. It is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants. Traditio ...

, tape,

tempeh Tempe or tempeh (; , ) is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, '' Rhizopus oligosporus'' or '' Rhizopu ...

tempoyak Tempoyak (Jawi script, Jawi: ), asam durian or pekasam is a Malay cuisine, Malay condiment made from Fermentation in food processing, fermented durian. It is usually consumed by the ethnic Malays in Maritime Southeast Asia, notably in Indonesia ...

zha cai ''Zha cai'' (; ), also romanized as ''Cha tsai'', is a type of pickled mustard plant stem originating in Chongqing, China. The name may also be written in English as ''cha tsai'', ''tsa tsai'', ''jar choy'', ''jar choi'', ''ja choi'', ''ja ch ...

** Central Asia:

kumis ''Kumis'' ( , ), alternatively spelled ''coumis'' or ''kumyz'', also known as ''airag'' ( ), is a traditional Fermented milk products, fermented dairy product made from mare milk. The drink is important to the peoples of the Central and East ...

kefir Kefir ( ; alternative spellings: kephir or kefier; ; ; ) is a Fermented milk products, fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic SCOBY, symbiotic culture. It is prep ...

, shubat,

qatiq Qatiq is a fermented milk product from the Turkic countries. It is considered a more solid form of yogurt than ''ayran''.''Food on the Move'' (ed. by Harlan Walker). Oxford Symposium, 1997. . Page 245. In order to make qatiq, boiled milk is fer ...

(yogurt) ** South Asia: achar,

appam An appam or vellayappam is a type of thin pancake originating from South India. It is made with fermented rice batter and coconut milk, traditionally cooked in an ''appachatti'', a deep pan similar in shape to a wok. It's a popular dish in Indi ...

dosa Dosa may refer to: Belief * Dosa or dvesha, a Buddhist concept of hate or aversion People * Bogoljub Mitić Đoša (1968 - 2017), Serbian actor * Csaba Dosa (born 1951), Romanian athlete * Dosa ben Harkinas, Jewish Tanna sage * Dosa ben S ...

dhokla Dhokla is a savoury sponge dish that is native to the Indian state of Gujarat and parts of adjacent states, and is popular throughout the country. It is made with a fermented batter that is steamed to a cake-like consistency. The batter consists o ...

, dahi (

idli Idli, iddena, iddali or idly (; plural: idlis) is a type of savoury rice cake, originating from South India, popular as a breakfast food in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented de-h ...

mixed pickle Mixed pickles are pickles made from a variety of vegetables mixed in the same pickling process. Mixed pickles are eaten much like other pickles: in small amounts to add flavor and to accent a meal. Mixed pickles appear in many different world cu ...

, ngari, sinki,

tongba Tongba ( ) is a millet-based alcoholic beverage found in the eastern mountainous region of Nepal and neighbouring Indian regions of Sikkim and Darjeeling. It is a sign of respect to a guest, and the drink is also an important element of speci ...

paneer Paneer (), is a fresh acid-set cheese, common in cuisine of South Asia, made from cow milk or buffalo milk. It is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. Pa ...

* Africa:

garri In West Africa, ''garri'' (also known as ''gari'', ''galli'', or ''gali'') is the flour of the fresh starchy cassava root. In the Hausa language, ''garri'' can also refer to the flour of guinea corn, maize, rice, yam, plantain and mille ...

injera Injera (, ; ; ) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia and Eritrea, injera is a staple. Injera is central to the dining process in Amhara community, like br ...

, laxoox,

mageu Mageu (Setswana spelling), Mahewu (Shona/Chewa/ Nyanja spelling), Mahleu (Sesotho spelling), Magau (xau-Namibia) (Khoikhoi spelling), Madleke (Tsonga spelling), Mabundu (Tshivenda spelling), maHewu, amaRhewu (Xhosa spelling) or amaHewu ( Zulu an ...

, ogi,

ogiri Ogiri is a local seasoning used in cooking amongst Igbo people. It is called 'Iru' by the Yorubas. It is a flavoring made of fermented oil seeds, such as sesame seeds or melon seed or locust bean seed. The process and product are similar to ir ...

, iru * Americas:

chicha ''Chicha'' is a Fermentation, fermented (alcoholic) or non-fermented beverage of Latin America, emerging from the Andes and Amazonia regions. In both the pre- and post-Spanish conquest of Peru, Spanish conquest periods, corn beer (''chicha de jo ...

chocolate Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either by itself or to flavoring, flavor other foods. Cocoa beans are the processed seeds of the cacao tree (''Theobroma cacao''); unprocesse ...

vanilla Vanilla is a spice derived from orchids of the genus ''Vanilla (genus), Vanilla'', primarily obtained from pods of the flat-leaved vanilla (''Vanilla planifolia, V. planifolia''). ''Vanilla'' is not Autogamy, autogamous, so pollination ...

hot sauce Hot sauce is a type of condiment, seasoning, or salsa (sauce), salsa made from chili peppers and other ingredients. Many commercial varieties of Mass production, mass-produced hot sauce exist. History Humans have used chili peppers and other ho ...

tepache Tepache is a fermented beverage made from the peel and the rind of pineapples, and is sweetened either with '' piloncillo'' or brown sugar. It is sometimes seasoned with chili powder and served cold. Tepache is usually sold as a chilled drink by ...

tibicos Tibicos, or water kefir, is a traditional fermented drink made with water and water kefir grains held in a polysaccharide biofilm matrix created by the bacteria. It is sometimes consumed as an alternative to milk-based probiotic drinks or tea-c ...

pulque Pulque (; ), occasionally known as octli or agave wine, is an alcoholic beverage made from the fermented sap of the maguey (agave) plant. It is traditional in central Mexico, where it has been produced for millennia. It has the color of milk, ...

muktuk Muktuk (transliterated in various ways, see below) is a traditional food of Inuit and other circumpolar peoples, consisting of whale skin and blubber. A part of Inuit cuisine, it is most often made from the bowhead whale, although the belu ...

kiviak Kiviak or kiviaq is a traditional wintertime Inuit food from Greenland that is made of little auks (''Alle alle''), a type of seabird, fermented in a seal skin. Making kiviak has traditionally been a community effort in Inughuit culture. Up ...

, parakari * Middle East:

torshi Torshi, tursu or turshi () are the pickled vegetables of many Middle Eastern, Iranian, Slavic and Balkan cuisines. Torshi is common in Arab, Turkish, Assyrian, Kurdish, Afghan, Balkans, Slavic, Armenian, and Iranian cuisine. Iran has hundr ...

boza Boza, also bosa, is a fermented beverage originating from Central Asia and made in parts of the Balkans, Turkey, Central Asia, the Caucasus, and North Africa. It is a malt drink made by fermenting various grains: maize (corn) and wheat in Turkey ...

* Europe:

sourdough bread Sourdough is a type of bread that uses the fermentation, fermentation by naturally occurring yeast and lactobacillaceae, lactobacillus bacteria to raise the dough. In addition to leavening the bread, the fermentation process produces lactic acid ...

elderberry wine Fruit wines are fermented alcoholic beverages made from a variety of base ingredients (other than grapes); they may also have additional flavors taken from fruits, flowers, and herbs. This definition is sometimes broadened to include any alcohol ...

pickling Pickling is the process of food preservation, preserving or extending the shelf life of food by either Anaerobic organism, anaerobic fermentation (food), fermentation in brine or immersion in vinegar. The pickling procedure typically affects t ...

rakfisk ''Rakfisk'' () is a Norwegian cuisine, Norwegian fish recipe, dish made from trout or Salvelinus, char, salted and autolysis (biology), autolyzed for two to three months, or even up to a year. ''Rakfisk'' is then eaten without cooking and has a s ...

pickled cucumber A pickled cucumber – commonly known as a pickle in the United States, Canada and Australia and a gherkin ( ) in Britain, Ireland, South Africa, and New Zealand – is a usually small or miniature cucumber that has been Pickling, pickled in ...

surströmming (; ) is Brining, lightly salted, Fermentation in food processing, fermented Baltic Sea herring traditional to Swedish cuisine since at least the 16th century. It is distinct from fried or pickled herring. The Baltic herring, known as in Swedis ...

mead Mead (), also called honey wine, and hydromel (particularly when low in alcohol content), is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops. The alco ...

kvass Kvass is a fermented, cereal-based, low-alcoholic beverage of cloudy appearance and sweet-sour taste. Kvass originates from northeastern Europe, where grain production was considered insufficient for beer to become a daily drink. The first wr ...

salami Salami ( ; : ''salame'') is a ''salume'' consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature fo ...

, sucuk,

prosciutto Prosciutto ( ; ), also known as ''prosciutto crudo'', is an uncooked, unsmoked, and dry-cured ham. It is usually served thinly sliced. Several regions in Italy have their own variations of ''prosciutto crudo'', each with degrees of protected ...

cultured milk Fermented milk products or fermented dairy products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been made by fermenting milk with lactic acid bacteria such as ''Lactobacillu ...

products such as

quark A quark () is a type of elementary particle and a fundamental constituent of matter. Quarks combine to form composite particles called hadrons, the most stable of which are protons and neutrons, the components of atomic nucleus, atomic nuclei ...

filmjölk (), also known as , is a traditional fermented milk product from Sweden, and a common dairy product within most of the Nordic countries. It is made by fermentation (food), fermenting cow's milk with a variety of bacteria from the species ''Lactoc ...

crème fraîche Crème fraîche (English pronunciation: , , lit. "fresh cream") is a dairy product similar to cream cheese, a soured cream containing 10–45% butterfat, with a pH of approximately 4.5. It is soured with a Microbiological culture, bacterial cult ...

, smetana,

skyr Skyr ( ; ) is a traditional Icelandic cultured dairy product. It has the consistency of strained yogurt, but a milder flavor. Skyr can be classified as a fresh sour milk cheese, similar to curd cheese consumed like a yogurt in the Baltic ...

rakı Rakı, Türk Rakısı or Turkish Raki (, Turkish pronunciation: ) is an alcoholic beverage made of twice-distilled grape pomace and flavored with aniseed. It is a national drink of Turkey, although fewer than 17% of Turks drink alcohol. Among ...

tupí Tupí, also known as ''formatge de tupí'', is a fermented cheese of a certain area of the Pyrenees and Pre-Pyrenees made from cows' or sheep's milk. It is a cheese traditionally prepared in the mountainous Pallars region, as well as in the Cerdan ...

żur Sour cereal soup is a Slavic traditional soup made with various types of cereals such as rye, wheat and oats, which are fermentation, fermented to create a sourdough-like soup base and stirred into a pot of stock which may or may not contain meat ...

. *

Oceania Oceania ( , ) is a region, geographical region including Australasia, Melanesia, Micronesia, and Polynesia. Outside of the English-speaking world, Oceania is generally considered a continent, while Mainland Australia is regarded as its co ...

: poi,

kānga pirau Kānga pirau (which translates literally from Māori as ''rotten corn''), is a fermented maize (corn) porridge dish which is considered a delicacy by many Māori people of New Zealand. Production The corn is traditionally prepared by soaking w ...

Fermented foods by type

Beans

Cheonggukjang ''Cheonggukjang'' () is a traditional Korean food made by fermenting soybeans. It contains whole, as well as ground soybeans. Production It can be made in two to three days through fermentation of boiled soybeans, adding ''Bacillus subtilis'' ...

fermented bean curd Fermented tofu (also called fermented bean curd, white bean-curd cheese, tofu cheese, soy cheese, preserved tofu or sufu) is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine; typical ingredients ...

, natto,

, oncom, soybean paste, Beijing mung bean milk, kinama, iru, thua nao

Grain

Amazake is a traditional sweet, low-alcohol or non-alcoholic Japanese drink made from fermented rice. ''Amazake'' dates from the Kofun period, and it is mentioned in the Nihon Shoki. It is part of the family of traditional Japanese foods made using ...

choujiu ''Choujiu'' is a type of Chinese fermented alcoholic beverage brewed from glutinous rice. It is very thick and has a milky white color, which is sometimes compared to jade. Fermentation is carried out by a combination of the fungus ''Aspergillus ...

gamju ''Dansul'' () or ''gamju'' () is a milky (or cloudy) Korean rice wine made with rice, glutinous rice, and '' nuruk'' (fermentation starter). Due to the incomplete fermentation of the rice, the wine has relatively low alcohol content (2‒3% AB ...

makgeolli ''Makgeolli'' (), sometimes anglicized to makkoli (, ), is a Korean alcoholic drinks, Korean alcoholic drink. It is a milky, off-white, and lightly sparkling rice wine that has a slight viscosity, and tastes slightly sweet, tangy, bitter, and astr ...

, murri, ogi,

rejuvelac Rejuvelac is a kind of grain water that was invented and promoted by Ann Wigmore, born in Cropos, Lithuania. The beverage is closely related to a traditional Romanians, Romanian drink, called Borș (bran), borș, a fermented wheat bran that can b ...

sikhye ''Sikhye'' (, also spelled ''shikhye'' or ''shikeh''; also occasionally termed ''dansul'' or ''gamju'') is a traditional sweet Korean rice beverage, usually served as a dessert. It is a popular beverage in South Korea, often found in the beverag ...

sourdough Sourdough is a type of bread that uses the fermentation by naturally occurring yeast and lactobacillus bacteria to raise the dough. In addition to leavening the bread, the fermentation process produces lactic acid, which gives the bread its dis ...

, sowans,

rice wine Rice wine is an alcoholic beverage fermentation, fermented from rice, traditionally consumed in East Asia, Southeast Asia and South Asia, where rice is a quintessential staple crop. Rice wine is made by the fermentation of rice starch, during wh ...

malt whisky Malt whisky is whisky made from a fermented mashing, mash consisting of malted barley. If the product is made exclusively at a single distillery (along with other restrictions), it is typically called a single malt whisky. Although malt whisky ca ...

grain whisky Grain whisky normally refers to any whisky made, at least in part, from grains other than malted barley. Frequently used grains include maize, wheat, and rye. Grain whiskies usually contain some malted barley to provide enzymes needed for mashin ...

Bangla (drink) Bangla is an alcoholic beverage made from starch and sold in West Bengal. There are government licensed counters that sell this beverage. Bangla is a distilled country liquor. Notable Bengali liquor brand names are Uran, Captain, Pincon Bangla num ...

, and

, among others.

Vegetables

Kimchi Kimchi (; ) is a traditional Korean side dish (''banchan'') consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...

Indian pickle South Asian pickles are a pickled food made from a variety of vegetables, meats and fruits preserved in brine, vinegar, edible oils, and various South Asian spices. The pickles are popular across South Asia, with many regional variants, nativ ...

gundruk ''Gundruk'' ( ) is a dish made of fermented leafy green vegetables (''saag''; ), originating in Nepal. It is also popular in Sikkim and other regions of India, as well as in Bhutan and Myanmar. Annual production of gundruk in Nepal is estimate ...

tursu Torshi, tursu or turshi () are the pickled vegetables of many Middle Eastern, Iranian, Slavic and Balkan cuisines. Torshi is common in Arab, Turkish, Assyrian, Kurdish, Afghan, Balkans, Slavic, Armenian, and Iranian cuisine. Iran has h ...

Fruit

Wine Wine is an alcoholic drink made from Fermentation in winemaking, fermented fruit. Yeast in winemaking, Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made f ...

perry Perry or pear cider is an alcoholic beverage made from fermented pears, traditionally in England (particularly Gloucestershire, Herefordshire, and Worcestershire), parts of South Wales, France (especially Normandy and Anjou), Canada, Austral ...

brandy Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically consumed as an after-dinner digestif. Some brandies are aged in wooden casks. Others are coloured ...

asinan ''Asinan'' is a pickled (through brined or vinegared) vegetable or fruit dish, commonly found in Indonesia. ''Asin'', Indonesian for "salty", is the process of preserving the ingredients by soaking them in a solution of salty water. ''Asinan' ...

, vişinată,

, aragh sagi,

chacha Cha-Cha, Cha Cha, ChaCha or Chacha may refer to: Music *Cha-cha-cha (dance), a dance of Cuban origin *Cha-cha-cha (music), a genre of Cuban music *Cha Cha (album), ''Cha Cha'' (album), a 1978 album by Herman Brood & His Wild Romance *Cha Cha (sou ...

Honey

Mead Mead (), also called honey wine, and hydromel (particularly when low in alcohol content), is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops. The alco ...

metheglin Mead (), also called honey wine, and hydromel (particularly when low in alcohol content), is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops. The alc ...

, tej

Dairy

Some kinds of

also,

(mare milk), shubat (camel milk),

ayran Ayran ( ) is a cold savory yogurt-based beverage that is consumed across Central Asia, and the Balkans, in Turkey and Iran. The principal ingredients are yogurt, water and salt. Herbs such as mint may be optionally added. Some varieties are ...

products such as

, smetana,

, and

Fish

Bagoong ''Bagoóng'' (; ) is a Philippine condiment partially or completely made of either fermented fish (''bagoóng isdâ'') or krill or shrimp paste (''bagoóng alamáng'') with salt. The fermentation process also produces fish sauce known as ''pat ...

faseekh Fesikh (, ) is a traditional Egyptian dish. It is consumed primarily, though not exclusively, during the Sham el-Nessim festival, a spring celebration that traces its origins to ancient Egyptian times and is observed as a national holiday in Egyp ...

Garum Garum is a fermentation (food), fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, Ancient Greek cuisine, ancient Greece, Ancient Roman cuisine, Rome, Carthage and later Byzantine cuisine, Byzantium. Liquamen is a si ...

Hákarl (short for ), referred to as fermented shark in English, is a national dish of Iceland consisting of Greenland shark or other sleeper shark that has been cured with a particular fermentation process and hung to dry for four to five months. I ...

jeotgal ''Jeotgal'' () or ''jeot'' (), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. Depending on the ingredients, ''jeotgal'' can range from flabby or solid pi ...

, shidal

Meat

Chorizo ''Chorizo'' ( , ; ; see #Names, below) is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents. Some of these varieties are quite differe ...

, sucuk,

pepperoni Pepperoni is an American variety of spicy salami made from cured pork and beef seasoned with paprika and chili peppers. Before cooking, pepperoni is characteristically soft, slightly smoky, and bright red. Sliced pepperoni is one of the ...

, nem chua,

som moo ''Naem'' (, ; , ; , ; , ; also referred to as ''nam'', ''nham'', ''naem moo'', ''som moo'', ''naem maw'', ''chin som'') is a pork sausage in Lao and Thai cuisine. It is a fermented food that has a sour flavor. It has a short shelf life, and is ...

saucisson Saucisson (), also saucisson sec or saucisse sèche, is a family of thick, dry-cured sausage-shaped charcuterie in French cuisine. Typically made of pork, or a mixture of pork and other meats, saucisson are a type of charcuterie similar to s ...

fermented sausage Fermented sausage, or dry sausage, is a type of sausage that is created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules. Bacteria, including ''Lactobacillus'' ...

Tea

Pu-erh tea ''Pu'er'' or ''pu-erh'' is a variety of fermented tea traditionally produced in Yunnan Province, China. Pu- erh tea is made from the leaves of the Yunnan tea plant ''Camellia sinensis var. assamica'', which is a specific variety of tea plant t ...

Kombucha Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom when referring to the Microbiological culture, culture; Latin name ''Medusomyces gisevii'') is a fermented beverage, fermented, effervescent, Sweetened beverage, sweetened black ...

Lahpet Lahpet, also spelled laphet, laphat, lephet, leppet, or letpet in English (, ), is Burmese for fermented or pickled tea. Myanmar is one of the few countries where tea is consumed both as a drink and as an eaten delicacy, in the form of pickled ...

Goishicha Goishicha ( ' go-pebble tea') is a fermented tea originally from China but now grown only in Ōtoyo, Kōchi and Ishizuchi-Kurocha, Ehime prefecture is a Prefectures of Japan, prefecture of Japan located on the island of Shikoku. Ehime Prefect ...

Risks

Sterilization Sterilization may refer to: * Sterilization (microbiology), killing or inactivation of micro-organisms * Soil steam sterilization, a farming technique that sterilizes soil with steam in open fields or greenhouses * Sterilization (medicine) render ...

is an important factor to consider during the fermentation of foods. Failing to completely remove any

microbes A microorganism, or microbe, is an organism of microscopic size, which may exist in its single-celled form or as a colony of cells. The possible existence of unseen microbial life was suspected from antiquity, with an early attestation in ...

from equipment and storing vessels may result in the multiplication of harmful organisms within the ferment, potentially increasing the risks of food borne illnesses such as botulism. However, botulism in vegetable ferments is only possible when not properly canned. The production of off smells and discoloration may be indications that harmful bacteria may have been introduced to the food.

Alaska Alaska ( ) is a non-contiguous U.S. state on the northwest extremity of North America. Part of the Western United States region, it is one of the two non-contiguous U.S. states, alongside Hawaii. Alaska is also considered to be the north ...

has witnessed a steady increase of cases of

botulism Botulism is a rare and potentially fatal illness caused by botulinum toxin, which is produced by the bacterium ''Clostridium botulinum''. The disease begins with weakness, blurred vision, Fatigue (medical), feeling tired, and trouble speaking. ...

since 1985. It has more cases of botulism than any other state in the United States of America. This is caused by the traditional

Alaska Native Alaska Natives (also known as Native Alaskans, Alaskan Indians, or Indigenous Alaskans) are the Indigenous peoples of the Americas, Indigenous peoples of Alaska that encompass a diverse arena of cultural and linguistic groups, including the I ...

practice of allowing animal products such as whole fish, fish heads,

walrus The walrus (''Odobenus rosmarus'') is a large pinniped marine mammal with discontinuous distribution about the North Pole in the Arctic Ocean and subarctic seas of the Northern Hemisphere. It is the only extant species in the family Odobeni ...

sea lion Sea lions are pinnipeds characterized by external ear flaps, long foreflippers, the ability to walk on all fours, short and thick hair, and a big chest and belly. Together with the fur seals, they make up the family Otariidae, eared seals. ...

, and

whale Whales are a widely distributed and diverse group of fully Aquatic animal, aquatic placental mammal, placental marine mammals. As an informal and Colloquialism, colloquial grouping, they correspond to large members of the infraorder Cetacea ...

flippers,

beaver Beavers (genus ''Castor'') are large, semiaquatic rodents of the Northern Hemisphere. There are two existing species: the North American beaver (''Castor canadensis'') and the Eurasian beaver (''C. fiber''). Beavers are the second-large ...

tails, seal oil, and birds, to ferment for an extended period of time before being consumed. The risk is exacerbated when a

plastic container Plastic containers are containers made exclusively or partially of plastic. Plastic containers are ubiquitous either as single-use or reuseable/durable plastic cups, plastic bottles, plastic bags, foam food containers, Tupperware, plastic tu ...

is used for this purpose instead of the old-fashioned, traditional method, a grass-lined hole, as the ''

Clostridium botulinum ''Clostridium botulinum'' is a Gram-positive bacteria, gram-positive, Bacillus (shape), rod-shaped, Anaerobic organism, anaerobic, endospore, spore-forming, Motility, motile bacterium with the ability to produce botulinum toxin, which is a neurot ...

'' bacteria thrive in the anaerobic conditions created by the air-tight enclosure in plastic. Research has found that fermented food contains a carcinogenic by-product,

ethyl carbamate Ethyl carbamate (also called urethane) is an organic compound with the formula CH3CH2OC(O)NH2. It is an ester of carbamic acid and a white solid. Despite its name, it is not a component of polyurethanes. Because it is a carcinogen, it is rarely use ...

(urethane). "A 2009 review of the existing studies conducted across Asia concluded that regularly eating pickled vegetables roughly doubles a person's risk for

esophageal squamous cell carcinoma Esophageal can refer to: * The esophagus * Esophageal arteries * Esophageal glands * Esophageal cancer Esophageal cancer (American English) or oesophageal cancer (British English) is cancer arising from the esophagus—the food pipe that run ...

References

External links

Science aid: Fermentation - Process and uses of fermentation
{{Subject bar, portal1=Cooking, portal2=Food, portal3=Drink, portal4=Biology, auto=yes, commonscat=yes, commons=Fermented food, cookbook=Fermentation Alchemical processes Biology and culture Brewing Chinese inventions Culinary terminology Fermentation Food science Metabolism Mycology de:Fermentation#Fermentation in der Lebens- und Genussmittelherstellung sv:Fermentering

History and prehistory

Brewing and winemaking

Discovery of the role of yeast

"Cell-free fermentation"

Uses

Fermented foods by region

Fermented foods by type

Beans

Grain

Vegetables

Fruit

Honey

Dairy

Fish

Meat

Tea

Risks

See also

References

External links