Do you ever think, after ‘one of those days’ or just during a quiet moment, “I wish I’d tried harder at school”? I know I do!
As I’ve gotten older, I have become fascinated with the world around me and the ‘what and the how’ about a whole host of different things. What came before the Big Bang? How did life begin? What makes us human? How can I give myself the best chance of extending my life as much as possible? I’m left thinking, if only I’d paid more attention in science class, I would have a better chance of being able to answer these questions – or at least to be able to start to understand the books, texts and articles I’ve read when trying to close some of the many knowledge gaps I wish I didn’t have.
So, what’s this got to do with fermented beverage ingredients I hear you asking? Well, we have started rolling-out a training programme for the Good Culture team under the tutelage of our fantastic Head of Technical, Andy Kerr. With his decades of experience in the fermentation industry, there are very few more knowledgeable and experienced in the development and application of fermented products within the food and beverages industry. Andy has created a series of modules to help everyone in the company build their knowledge and understanding of the products we offer so that we can provide as valuable a service to our customers as possible. The first module of our ‘masterclass’ had Andy going back to basics and giving an introduction to fermentation a ‘fermentation-101’, if you will.
While sitting-in on the first session, as Andy shared his amazing material, I got to thinking, wouldn’t it be great to share some of this outside of our team? Maybe someone else will find it as helpful as we have? YES was the answer I kept coming back to so I decided I would share what the team has learned:
Fermentation – Origins
The art of fermentation is as old as human civilisation. While we don’t know its exact origins, humans have used the process of fermentation to preserve and alter the taste of food for millennia. In fact, archaeological evidence has been found of beer brewing from cereals dating back 13,000 years. In ancient Egypt, fermented dairy products, fermented bread, and beer were dietary staples while in China, chemical analysis of ancient pottery jars indicates the existence of fermented products of rice, honey, and fruits as early as 7,000 B.C.
Fermentation – What Is It?
Fermentation is a natural, metabolic process that produces chemical changes in organic substances through the action of microbes. These microorganisms convert a carbohydrate, such as starch or a sugar, into an alcohol or an acid as a source of energy for the microorganisms to use. For example, yeast performs fermentation to obtain energy by converting sugar into alcohol. Bacteria perform fermentation, converting carbohydrates into organic acid. The study of fermentation is called zymology.
The art of fermentation is as old as human civilisation. While we don’t know its exact origins, humans have used the process of fermentation to preserve and alter the taste of food for millennia. In fact, archaeological evidence has been found of beer brewing from cereals dating back 13,000 years. In ancient Egypt, fermented dairy products, fermented bread, and beer were dietary staples while in China, chemical analysis of ancient pottery jars indicates the existence of fermented products of rice, honey, and fruits as early as 7,000 B.C.
Fermentation – What Is It?
Fermentation is a natural, metabolic process that produces chemical changes in organic substances through the action of microbes. These microorganisms convert a carbohydrate, such as starch or a sugar, into an alcohol or an acid as a source of energy for the microorganisms to use. For example, yeast performs fermentation to obtain energy by converting sugar into alcohol. Bacteria perform fermentation, converting carbohydrates into organic acid. The study of fermentation is called zymology.
Fermentation – Benefits
Fermentation is one of the oldest methods for food preservation, capable of extending the usability of foods for months. Let’s use an example: If you put cabbage on the shelf for a few weeks, it'll spoil, but if you ferment it into sauerkraut, it will last for months. This transformation occurs because fermentation creates an acidic environment that prevents harmful bacteria from thriving. Similarly, fermenting milk into cheese (or yogurt) significantly extends its shelf life compared to fresh milk, which spoils quickly without refrigeration.
Beyond preservation, fermentation also enriches food flavours, creating a depth and complexity appreciated in many cuisines. From the tanginess of yogurt to the umami richness of miso, fermented foods offer unique taste profiles. And they do more than just tantalize our taste buds; the process alters food and drinks in remarkable ways, often boosting their nutritional content. For instance, while plant foods generally don’t contain vitamin B12, fermented vegetables can provide this vital nutrient, offering a valuable source for those on plant-based diets.
One of the biggest benefits of adding fermented foods to one’s diet lies in their probiotic content. Probiotics are live bacteria that support gut health, and as research reveals, they’re essential for a balanced microbiome—a delicate ecosystem of microorganisms that impact nearly every aspect of our health. According to Dr. David S. Ludwig, a professor of nutrition at the Harvard T.H. Chan School of Public Health, changes in modern diets, especially the rise in processed foods, and higher hygiene standards mean that our gut bacteria aren't replenished as frequently as they once were. As a result, the diversity of gut bacteria is shifting, which may affect health in unexpected ways.
While relatively early in its development, scientific research is linking gut health to a growing list of physical and mental health benefits. By including fermented foods in our diets, we can bolster our microbiome with a healthy mix of beneficial bacteria. Food and drinks like yogurt, kefir, sauerkraut, kombucha and kimchi can be rich in probiotics that help maintain a balanced microbiome.
Fermentation – A Bit Of The Science
We have already learned that fermentation is a metabolic process in which microorganisms convert one thing into something else. In food and beverage manufacture, it is usually bacteria and yeast that converts sugars (from dairy, fruit or sugar beet or cane for example), resulting in a whole host of different products that we consume each day. The exact finished product will depend on the types of bacteria, yeasts and type of fermentation used, of which there are three common approaches:
1. Lacto-fermentation (lactic acid fermentation): Bacteria convert starches or sugars into lactic acid. In dairy products such as yogurt, Lactic acid bacteria, which are good at consuming the sugar in milk (lactose) and convert it into lactic acid and other components. Lactic acid bacteria change both the flavour and texture of the milk and thereby turn it into a completely different product.
2. Ethanol fermentation: Yeasts break pyruvate molecules—the output of the metabolism of glucose known as glycolysis—in starches or sugars down into alcohol and carbon dioxide molecules. Alcoholic fermentation produces wine and beer.
3. Acetic acid fermentation: Starches and sugars from grains and fruit ferment into sour tasting vinegar and condiments using acetic bacteria in a two-step process. In step one, alcoholic fermentation takes place where yeasts convert sugar into ethanol while in step two, acetic acid bacteria consume the ethanol, producing acetic acid as a result. Examples include apple cider vinegar, wine vinegar, and kombucha.
I want to develop my own fermented beverage but need some guidance on where to start
Given the types of yeasts, bacteria and carbohydrate sources available, the options available are almost endless but one question to answer that will guide you as you get started is – How do I want my finished product to taste? The organic acids produced in fermentation create different acidic flavours; examples include:
Once you’ve got the type of organic acid taste profile you’re looking for, you’ll likely want to work out what level of sweetness you’ll want your product to have to balance the acidity. This will depend on the final nutritional profile you’ll be targeting but whatever it is, you’ll be wanting to measure the BRIX of your ferment and/or finished product. In simple terms, BRIX is a measurement of the amount of sugar in a liquid and is often important for tracking fermentation progress. As bacteria and yeasts consume sugars during fermentation, the BRIX level will decrease meaning there is less sugar left in the fermented liquid. In a finished product, BRIX will tell you how much residual sugars are left.
Just as important is the pH-level during and after fermentation. As well as being a critical control point in managing food safety (pathogens won’t grow below pH4), understanding the pH level of your product will also give you a guide on the likely taste-profile at any given stage in the production process. As pH signifies the acidity (or alkalinity) of a liquid, the lower the pH, the higher the acidity and the higher the ‘tartness’ of your liquid.
Need more Help? Talk to the experts
Good Culture is here to answer any questions you have or provide any help and support you need to make your project a success. Drawing on our years of experience in the fermented beverage ingredients industry, we have helped hundreds of customers create, develop and/or improve their businesses around the world. So, whatever you’re looking to achieve or learn, contact us and we’ll do our very best to help you.