Lactic ferments are part of the largest family of probiotics. You may have heard of this group, as they are very important. They stand out for being microorganisms that provide numerous benefits to the body. So, if you would like to know more about it, keep reading this post.
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What are lactic ferments?
Lactic ferments are known to form a large family of microorganisms. Among these microorganisms, we find lactic yeasts and lactic bacteria. To understand this better, it is important to know that we consume many of them in our daily lives, as they are yeasts, bacteria, and strains of molds that are included in milk to generate products such as cheese, curd, yogurt, and other derivatives.
These microorganisms are involved in lactic acid fermentation, a process frequently used in the food industry. This procedure is mainly used to produce fermented dairy products and fermented vegetables, among others.
Difference between lactic ferments and probiotics
Did you know that lactic ferment and probiotics are not the same thing? The difference between the two must be known, as it affects the world of health and nutrition. Firstly, for lactic ferments to provide benefits to our digestive system, they must reach our intestines correctly.
This is the essential difference between dairy foods and probiotics. The truth is that probiotics are living organisms that provide benefits to the person if consumed in an adequate amount. In this case, the organisms also generate lactic acid, which survives in the stomach and settles favorably in the intestine.
In which foods do we find lactic ferments?
As we have already mentioned, lactic ferments are very present in the food industry. This is due to their great capacity to provide aroma, flavor, and texture to foods. In addition, their properties achieve the preservation of the product, preventing certain fungi and bacteria from developing.
The use of these ferments has evolved. Therefore, there are currently many products that benefit from this process, such as:
Whole wheat bread.
Kefir.
Fermented pints of milk and yogurts, as well as cheeses. Find out how to make your cheese at home here.
Sauerkraut.
Armed fish.
Soy sauce.
Types of lactic ferments
To obtain the results of fermentation, it is necessary to carry out a process that involves the action of various microorganisms, also known as natural ferments. How do they act? They can modify the texture, flavor, and even the properties of the food. Below, we will learn about three types of ferments that usually participate in this type of process:
Bacteria
Certain bacteria are often included to ferment foods, such as bacteria called Pediococcus, Streptococcus, Oenococcus, and Lactobacillus. What do they do? They are responsible for making the proteins in milk change their flavor and texture. For example, they are involved in the fermentation process of products such as bread and yogurt. On the other hand, there are more equally popular bacteria that are included in the fermentation of protein-rich foods or products such as vinegar.
Mold
This type of natural ferment is the one that gives us the worst impression, as it is associated with spoiled food. In fact, many types of mold have the function of producing important enzymes that are essential for preserving food. In fact, the production of artisanal cheese is possible thanks to mold. The most common types of mojo are Mucor and Penicillium.
Yeasts
When we talk about yeasts we are referring to microscopic fungi that are used in a controlled manner. Using this ferment is very useful for carrying out the decomposition of carbohydrates and sugars during fermentation. However, not all yeasts are beneficial, since there are some, such as Pichia, that spoil food. However, Candida produces very good proteins.
Specializing in artisanal cheeses at the Des Arts School
Cheese making requires practice and patience, as well as specialized knowledge of the process. That is why, if you are interested in this artisanal field, at Escuela Des Arts you can study the cheese-making course and learn more about the importance of fermentation in this type of food product, among many other concepts. Some of the aspects covered in the course syllabus are:
Food alteration.
Hygienic food handling methods.
Food handling in the dairy sector.
Machinery used to make cheese.
Prepare the milk for curdling.
Cheese pressing process.
Analysis of the cheese maturation process.
You will also study all the syllabus from wherever you prefer thanks to our online and distance learning options, which you can choose from with complete freedom. And what schedule will you follow? At our center we do not have set schedules, so you can plan and progress at your own pace. And if you have any questions during the training, you will get all the answers with our personalized tutoring service. Contact us now without obligation.
