alexa FERMENTATION AND ITS HELTH BENIFITS

OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

FERMENTATION AND ITS HELTH BENIFITS

The ancient Greeks understood that important chemical changes took place during fermentation. Their name for this change was “alchemy.” Like the fermentation of dairy products, preservation of vegetables and fruits by the process of lacto-fermentation has numerous advantages beyond those of simple preservation. Starches and sugars in vegetables and fruits are converted into lactic acid by the many species of lactic acid-producing bacteria. These lactobacilli are present on the surface of all living things, and are especially numerous on leaves, roots, and plants growing in or near the ground. The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms also produce numerous helpful enzymes. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation, but also promotes the growth of healthy flora throughout the intestines. Lactic acid is a natural preservative that inhibits putrefying bacteria. Other alchemical by-products include hydrogen peroxide and small amounts of benzoic acid.
 
  • Share this page
  • Facebook
  • Twitter
  • LinkedIn
  • Google+
  • Pinterest
  • Blogger
 
adwords