npr.org
The Magic of Fermentation
An explanation of fermentation, its process, and its role in food production.
English
United States
HealthLifestyleFoodFermentationProcessMicrobesFlavor
NomaNpr
David ZilberHannah ChinnRebecca RamirezTyler JonesMaggie Luthar
- What is fermentation and how does it work?
- Fermentation is the transformation of food using microbes, a process resulting in unique flavors and textures. Examples include the conversion of grape juice into wine, milk into yogurt, and flour into bread.
- What role do microbes play in fermentation?
- Lactic-acid-producing microbes are crucial to fermentation. They use enzymes to break down sugars in carbs and starches into energy, producing lactic acid (and sometimes ethanol and carbon dioxide) as byproducts.
- Who is David Zilber and what is his expertise?
- David Zilber, a chef and former director of the Fermentation Lab at Noma, is an expert on fermentation and its applications in food production. He explains the process and its significance in creating diverse and flavorful foods.
- How do microbes create unique flavors in fermented foods?
- The byproducts of fermentation, such as lactic acid, ethanol, and carbon dioxide, create the complex flavors found in fermented foods. The process occurs through the action of microbes on food sources, changing their chemical structure and creating new tastes.
- What are some examples of foods produced through fermentation?
- Many foods we eat daily are produced by fermentation, including bread, yogurt, pickles, and wine. This process often enhances food safety and extends shelf-life, along with improving flavor and texture.