Fermented food and health

What is food fermentatio

<Fermented foods that is successively loved in every country all over the world>
Deliciously fermented and gentle to the body

Fermentation means producing a useful substance for human from organic substances such as carbohydrate, by the ability of a microbe. And then, according to the finished substance, it is categorized into

1) Alcoholic fermentation ..... Japanese sake, bread
2)Lactic acid fermentation ..... Yogurt, bean paste (miso), soy sauce, fermented soybeans(natto), pickles (japanese pickles)
3) Acetic acid fermentation ..... Vinegar, black vinegar

There are fermented food which is very familiar to us,just like alcohol (malt making), bean paste (natural fermentation), bread, etc. Besides, by using the proper yeast, and adding active ingredients, the taste which is not on the basic ingredient,and the nutritional value increases,such as when making bean paste(miso),bean paste yeast is used,and when making bread, baker's yeast is used.
1) As to the process of preservation -- Pickles(japanese pickles), kimchee(spicy Korean pickled cabbage) Dried fish, etc.
2) Produces a special nourishment -- Fermented soybeans(natto), Japanese sake, wine, nata de coco, etc.
3) Decompose raw material. -- Yogurt and bean paste(miso)
4) Change the characteristics of food, such as a taste and a smell and make it delicious. -- soy sauce, cheese bread etc.
And we found out that the purpose of fermentation varies through the kind of fruits and vegetables as the object for fermentation and even the yeast.

Process of preservation

It is the yogurt and soy bean(natto) fermentation food that "matures" as time passes. There maybe a lot of people wondering , "Why is there a best-before date?" "Fermentation"is degrading the organic compound such as sugar and protein by the activity of the microorganism, which produces substances that is convenient to man.
On the opposite is "putrefaction".It produces bad elements to man such as toxin and bad odour.This is because the involved microorganism in "fermentation " and "putrefaction" is different.For example, the milk.When you open a milk that has been bought and leave it all day long like in this hot season, there's a disgusting smell and cannot be drunk.However, a delicious yogurt can be made by adding lactobacillus in a milk and leave it overnight at 35-37 degrees centigrade.
Same with the soy bean(natto).If you leave a boiled soy bean as it is, it will get spoiled and is no longer possible to eat,but if you implant bacillus, called bacillus subtilis,it will draws out a thread and becomes delicious.
The advantage of fermented foods is the fact that it can be stored. In other word, the putrefactive bacteria and saprophytes that causes putrefaction as a result of fermentation are prevented from proliferating..
In the case of yogurt,lactobacillus produces an acid called lactic acid.The existence of putrefactive bacteria is not possible because of the strong acidity due to the increasing quantity of lactic acid by fermentation.In the case ,wherein , the bacillus subtilis and the pathogenic escherichia coli bacteria O-157 of the same figure is mixed and cultured, it has the power of destructing the majority of O-157.

<If you wont eat you can't have the strength to fight >

Produces a special nourishment

Speaking of a traditional Japanese fermented food, it will come first into mind the aforementioned bean paste, soy sauce, alcohol,salt malt, etc.In Europe, there's the cheese and yogurt. And not to forget is the wine. A chemical change when the contained same polyphenol called polymerization arises in the fermentation and aging process. Polymerization is binding the same molecules of polyphenol of wine such as anthocyanine, catechin, etc., produces another effect, and increase the strength of antioxidization,. that is why the antioxidant action increases as time passes. Polyphenol also increases in wine by fermentation. For example, from the wine of the same brand, since the polyphenol polymeric has increased, the one with the old age means that the strength of antioxidization is strong. It is comprehensible for an antique wine to attach a vintage price.

Wine that aged in a barrel

The world's first successful papaya fermentation

Food that is appropriate to the respective climate and topography is cultivated in various counries, and a great variety of microbe fermentation also exists. Most of the traditional fermented foods is in favor of the grace of nature, the case of the present naturally fermented foodstuff which is by coincidence found by man and made additional improvements.However,the green papaya which is the raw material of Bio-Normalizer was not fermented naturally.The practical knowledge that challenge the developer Dr.Akira Osato ,is that ,the papaya enzyme called the digestive enzyme contained in a green papaya is too strong to rely on microbe fermentation.And Dr. Akira Osato thought that "the nutritional value that the food itself has should be in proportion to be the fermentation base" for the functionality of food fermentation. This means ," the stronger the vitality the food has the higher the vitality of fermented food will be".The vitality to outgrow bearing the strong ultraviolet rays of the southern country,was a challenge and entrusted his ecpectations to choose the papaya as the base of fermentation. Finally, in 1969, after the lenght of years of research,the AKIRA strain was developed for the fermentation of papaya.Subsequently, the SUN-O strain was developed, thus the Bio-Normalizer was created.

Dr. Akira Osato, the developer of Bio-Normalizer

The taste and nutrients differs through the yeast

The taste of a wine differs according to the characteristic of the climate of the source of production and so with the green papaya, the flavour and nutritional value differs according to the source of production.And also,differs according to the place of cultivation,either in an open field or in a facility(green house) even if there's no difference in climate.

[Bio-Normalizer], the world's first green papaya fermented food