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1. Fermented
Foods
P r e s e n t a t i o n b y
P r i m a r y I n f o r m a t i o n S e r vi c e s
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2. Fermented foods
are foods and
beverages that have
undergone controlled
microbial growth and
fermentation
Fermentation is an
anaerobic process in
which
microorganisms like
yeast and bacteria
break down food
components (e.g.
sugars such as
glucose) into other
products (e.g. organic
acids, gases or
alcohol).

3. Fermentation is one way microorganisms can change a
food. Yeast, especially Saccharomyces cerevisiae, is
used to leaven bread, brew beer and make wine.
Certain bacteria, including lactic acid bacteria, are used
to make yogurt, cheese, hot sauce, pickles, fermented
sausages and dishes such as kimchi. A common effect
of these fermentations is that the food product is less
hospitable to other microorganisms, including
pathogens and spoilage-causing microorganisms, thus
extending the food's shelf-life.

6. Beans And Fermented Foods
The most suitable beans
for regular use are all
whole beans such as
kidney beans, chickpeas,
green mung and split dals
(lentils). Fermented foods
are recommended as a
part of the daily diet at
every meal with an
emphasis on pressed
salads, quick pickles,
non-dairy probiotic drinks
and other preparations.
Fermented
Green
Beans
6

8. Fermenters

10. Log here

11. Logo here
Fermenting Grapefruit
G r a p e f r u i t s a r e r i c h i n n u t r i e n t s , V i t a m i n
C , A a n d l o w i n c a l o r i e s . T h e s e f r u i t s
p r o v i d e h e a l t h y s k i n a n d r e d u c e t h e
c h a n c e s o f v a r i o u s d i s e a s e s a n d a i l m e n t s .
I t a l s o s u p p o r t s w e i g h t l o s s w h e n a d d e d t o
t h e d i e t

12. Fermenting Beans And Legumes. Beans and
legumes are notoriously wonderful as a
cheap source of plant-based protein. They
contain a variety of micronutrients as well,
including B vitamins, iron, and calcium.
Unfortunately, beans are also notorious for
causing intestinal discomfort.
All legumes contain a fair amount of starch. It is this
starch that will allow the beans to ferment. Many
people soak beans and legumes in preparation for
cooking them. If soaked long enough, in a warm
location, the beans will begin to ferment in the
soaking water. If you want fermented beans then this
is good.

13. What are natural peptides?
Peptides are found in all living organisms, and
play a key role in biological activity of any sort.
The peptides are biological molecules that
occur naturally. Like proteins, peptides are
naturally produced (synthesized) from
transcriptions of a genetic code sequence,
DNA.
What are biologically active peptides?
Bioactive peptides can be identified as
specific portions of 2 to 20 amino acid
proteins with beneficial biological effects,
including antioxidant, anti-hypertensive,
anti-adipogenic, antimicrobial and anti-
inflammatory effects.

14. Dilly Beans
Fermenting
Dilly Beans

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Fermented Foods