Gütenbachhof

Fermentation has existed since the Palaeolithic, also called Paleolithic. That was 2.5 million years ago.

A fermentation system is basically composed of 3 components: the substrate (vegetables, milk, meat), microorganisms (bacteria, yeasts, fungi) and the environmental conditions.

 

The microorganisms draw their energy from the nutrients in the food in order to live and multiply and convert this energy into e.g. acid, gases or alcohol as part of their metabolism.

 

Fermentation causes a considerable transformation of the food regarding taste, texture, often also colour, as well as the nutritional value and microbial safety of the food.

The human interest in fermentation is based on 4 potential benefits

1) improved durability and microbial safety

2) greater proportion of health-promoting ingredients

3) Change in organoleptic characteristics such as taste, texture, smell

4) Production of an active probiotic food

 

 

 

 

Fermentation plays a central role in food production.

The production of sauerkraut, kimchi, tsukemono, miso or natto are classic examples of fermented foods 

Other processes include the production of dairy products such as yoghurt or cheese, the production of tofu or raw sausage (e.g. salami), mixed pickles made from radish, pumpkin, onion or olives and finally the production of alcoholic drinks such as beer, wine or whisky.

 

 

The fermentation process is triggered by a few simple steps, such as adding salt and anaerobic conditions. 

Although in some cases the microbial community is not well understood, it has been found that in many cases lactobacilli are involved. The microbial community usually consists of many species.

 

It has been demonstrated that positive changes in the bioactive components take place during fermentation:

 

1) Increase of the nutrient density by an increase of proteins, peptides and amino acids.

This is especially important for vegetarians, as the amino acid composition becomes more similar to meat.

 

2) The hydrolysis of phenolic components such as gallic acid and tannic acid to form highly effective antioxidants (hydroxytyrosol and pyrogallol). Similar effects can be found with caffeic and cinnamic acid. Besides the formation of antioxidants, the bioavailability of polyphenols can also be positively influenced.

 

3) Glucosinolates (the substances that have anticarcinogenic effects in cabbage) form derivatives with increased antioxidant effects. The activity of radical scavengers is also increased by fermentation.

The bioavailability of glucosinolates is increased.

 

4)Bioactive peptides are produced during the fermentation process from larger protein molecules (which have no bioactivity) by enzymatic proteolysis. Health effects of bioactive peptides are a positive influence on the immune system and inflammatory processes in the body, as well as on the cardiovascular system. Anti-arteriosclerotic effects and regulation of blood pressure have also been observed. They also have increased activity to catch free radicals. 

 

5) Secondary metabolites produced by fermentation have been shown to have significant health effects. These include isoflavones, polyphenols and polyunsaturated fatty acids. Sorbitol and mannitol are formed and have an indirect positive influence due to their lower glycemic index compared to glucose, thus less stress regarding insulin production. Furthermore, short-chain fatty acids such as butyrates are produced, which are protective for the intestinal cells and which have been proven to have anticarcinogenic properties on the intestinal cells.

The fermentation also results in an increased vitamin content in the food. Particularly remarkable is the increase in vitamins of the B group and vitamin K.

 

6)Production of exopolysaccharides (EPS) by lactobacilli. These are long-chain sugar polymers of glucose, fructose or galactose units, which have prebiotic properties (e.g. inulin). This means that they stimulate the growth and support the survival of probiotic bacteria. In addition, EPS has been shown to have immunomodulating, anticarcinogenic and antioxidant properties.

 

7)Reduction of toxins and harmful substances: Lactobacilli are able to neutralize substances (such as phytic acid, saponins, tannins or trypsin inhibitors). 

 

Exciting about bacteria 

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Since the fermentation is carried out by bacteria, a small excursion into the world of bacteria is very revealing.

Bacteria (including bacilli) are one of the three basic domains, along with eukaryotes and archaeae, into which all living organisms are divided.

Bacteria are (like archaeae) prokaryotes, which means that their DNA is not contained in a cell nucleus separated from the cytoplasm by a double membrane as is the case with eukaryotes. Instead, as with all prokaryotes, the DNA of bacteria lies free in the cytoplasm, compressed in a narrow space, the nucleotide (nucleus equivalent). 

Bacteria occur in various external forms (here are some examples): 

• spherical, so-called cocci...

• cylindrical, so-called rods with more or less rounded ends

     

• pedunculated

• with attachments

 

Bacteria often occur in aggregates: 

• flat arrangement of spherical cells

• regular three-dimensional arrangement of spheres

• tubular chopsticks

 

The size of bacteria varies greatly: the smallest species (diameter 0.1 µm) have room for 10,000 bacteria next to each other on one millimetre. The largest bacterial species is 0.7 mm in diameter and can be seen with the naked eye. The human eye has a resolution of about 50 µm.

Bacteria usually have a cell wall, all have cytoplasm with cytoplasmic membrane and ribosomes. The DNA is present as a strand-like, self-contained molecule - a so-called bacterial chromosome - free in the cytoplasm. 

Frequently, the cytoplasm contains further DNA in the form of smaller, also strand-like, self-contained molecules, the plasmids, which are duplicated independently of the bacterial chromosome and are passed on during reproduction or can be transferred from one individual to another. Such plasmids often contain genetic information that, for example, makes certain abilities of the bacteria possible. For example, the production of vitamins or the decomposition of certain organic substances.

The way of life and metabolism of the bacteria are very different. 

So there are 

• Bacteria that require oxygen (aerobic bacteria or aerobe), 

• Bacteria for which oxygen is toxic (obligatory anaerobic bacteria or obligatory anaerobes), 

• and bacteria that are tolerant of oxygen (facultative anaerobes). 

The bacteria multiply asexually by cell division. All descendants of asexual reproduction have an identical genome and therefore form a clone. 

Under favourable environmental conditions, the division rate can be 3 divisions per hour.

 

What are lactic acid bacteria?

 

 

Lactic acid bacteria (also called lactobacilli) are anaerobic bacteria that break down carbohydrates into lactic acid (lactic acid fermentation). 

 

Lactic acid bacteria are found in humans and animals. They colonise the digestive tract. 

They depend on carbohydrates for energy production, which they use in fermentation. 

A characteristic of this fermentative metabolism is that the substrates (molecules) are broken down (anaerobically) without oxygen. 

 

According to the products resulting from lactic acid fermentation, a distinction is made between homofermentative and heterofermentative lactic acid bacteria.

 

Homofermentative species produce as end product almost exclusively (> 90 %) lactic acid or lactate, the anion of lactic acid. 

Besides lactic acid, heterofermentative species also produce other end products, mostly ethanol and carbon dioxide, sometimes also acetic acid. 

 

Lactic acid fermentation lowers the pH value in the solution of lactic acid bacteria to about pH = 3.5. For many other bacteria, this leads to the fact that they can no longer multiply there or die off. Clostridia, listeria or coliform bacteria are inhibited in their growth. This effect proves to be positive in the production of food or feed. 

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Bacteria on and in humans

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A human being consists of about 10 trillion cells, on and in it there are about ten times as many bacteria.

 

A total of about 10 billion bacteria live in a human mouth. 

On the human skin, there are about a hundred times as many bacteria in average hygiene, namely about one trillion in total, but they are distributed very differently: there are only a few thousand on the arms, several million in oily regions such as the forehead and several billion per square centimetre in moist regions such as the armpits. There they feed on around ten billion skin flakes that are released daily and on minerals and lipids that are separated from the skin pores. 

 

99% of all microorganisms living in and on the human body, namely more than 100 trillion with at least 400 different species, including mainly bacteria, live in the digestive tract, mainly in the large intestine, and form the so-called intestinal flora or microbiome. 

 

Even in the lungs of healthy people, 128 species of bacteria have recently been discovered as a result of a new examination method. Until then, microbiologists had never been able to reproduce bacteria from the lungs in the laboratory. So the lungs were thought to be sterile. 

As part of the "Microbiom Project", researchers are working on a bacteria atlas. The results so far are already amazing, although the whole project is described as still in its infancy.

Most bacteria in the intestine are harmless, or even helpful. The intestinal microbiome of a human weighs up to 2 kg. There are more bacteria in 1 g of faeces than there are people on earth.

The tasks of the microbial community are:

They break down undigested food.

They supply the intestines with energy.

They produce vitamins

They break down toxins or drugs.

They train the immune system.

 

Bacteria are small producers and produce different substances: among them acids, gases or fats. 

 

In medical studies it has been found that in case of overweight, malnutrition, nervous disease, depression, there are altered bacterial conditions in the intestines. 

 

The distribution of bacteria in the human digestive tract is not regular. Thus, there are fewer bacteria in the upper sections and an extremely large number in the lower sections such as the colon and rectum.

However, intestinal microbes prove to be difficult to study because they can rarely be multiplied under laboratory conditions.

So far, more than 1000 different species of bacteria have been found in the intestine, in addition to viruses, yeasts, fungi and protozoa.

 

It has been found that the bacteria adapt to the eating habits. For example, bacteria have been found in the intestines of children in Africa that can break down even the most fibrous plant-rich food. 

In Japan, it was found that bacteria borrowed a gene from marine bacteria and were able to break down seaweed.

 

Many factors also contribute to what the intestinal microbiome looks like: Lifestyle, environmental conditions, partners, diseases, hobbies.

 

It is also interesting that the metabolic products of the bacteria can be used to predict an increased risk of allergies, asthma, neurodermatitis.

 

According to current research, mankind is divided into 3 intestinal types. Depending on which family makes up the largest part of the bacteria. But all of them are always present.

 

These so-called enterotypes are the Bacteroides, Prevotella and Ruminococcus.

They differ in that they break down food in different ways, produce various substances or detoxify certain toxins. Bacteria have an enormous pool of abilities.

 

Bacteroides: especially like meat and saturated fatty acids. They split everything up well and pass on the calories. They produce especially high amounts of vitamin H or biotin.

(This is probably the reason for the symptom of biotin deficiency when using antibiotics).

 

Prevotella: like the bacteroides, they have colleagues with whom they enjoy working together. They process proteins and produce sulfur compounds and thiamine (= Vit. B1). This is nerve cell food.

 

Ruminococcus: produce, among other things, haem, which is essential for the formation of red blood cells. 

 

The intestinal bacteria stay where the digestion of food (in the course of the oxidative intermediary metabolism) is already complete and only the undigested matter is transported through: in the large intestine.

 

If too many of the bacteria migrate into the small intestine, this is called "bacterial overgrowth" and results in a clinical picture that can be accompanied by flatulence, abdominal pain, joint pain, intestinal inflammation, nutrient deficiency and anaemia.

Our food consists of 90% of what we eat and about 10% of what our intestinal bacteria feed us.

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Bacteria can also produce substances that cross the blood/brain barrier, such as tyrosine and tryptophane. These amino acids are converted to dopamine and serotonin in the brain. 

 

As a result, the reward and satiety signal substances are produced by bacteria. This explains the importance of prebiotic (i.e. fibre-rich) nutrition appropriate for bacteria. 

 

Also with regard to cholesterol the bacteria are assigned an important role. Cholesterol in the right place in the body is even essential, as it is needed for the production of sex hormones, for the cell membrane and for the production of vitamin D. However, too much of it in the wrong place can also be harmful.

 

Animal experiments have now shown that a certain lactic acid bacterium (Lactobacillus Plantarum) can significantly reduce cholesterol levels when taken regularly, as well as blood fat levels and the rate of arteriosclerosis. The HDL cholesterol, which is good for the body, could be increased.

 

Among the bacteria, there are also some that we do not like to have in large numbers in our bodies. These include Salmonella in large numbers (a small number can be fended off by the immune system), as well as Heliobacter, toxoplasms or parasites such as pinworms.

About 95% of the bacteria do no harm to the body, on the contrary, they help us a lot. 

 

It has been found that excessive hygiene and too sterile a household can contribute greatly to allergies and autoimmune diseases. 

Probiotic food contains living bacteria. However, not all types of bacteria are resistant to digestion. After all, we have an acidic environment in the stomach of about pH = 2, where most types of bacteria die. However, some lactobacilli have been shown to arrive alive in the large intestine. 

A quantity of probiotic bacteria that is useful for the digestive tract is referred to as from about 109 bacteria.

 

These probiotic bacteria have many positive abilities.

These include the production of butyrate, which is like a balsam for the intestine. It is the salt of butyric acid, which is a fatty acid. 

Furthermore, the intestine is also kept in motion by the bacteria, like during a massage.

Good probiotic bacteria also defend their territory (intestine). They expel bad bacteria by producing small amounts of antibiotics, antibodies and acids. This is like a security service for the intestine. Last but not least, probiotic bacteria are also the best safety advisors for our immune system. 

These abilities result in health benefits for us, such as 

Protection against allergies, diarrhoea and intestinal diseases, 

a strengthening of the immune system

positive influence on the respiratory system

Relief from digestive problems or travel diarrhoea, 

Reduction of lactose intolerance, overweight, inflammatory joint complaints or diabetes.

 

It is always important to continue taking probiotic food (in small amounts) for at least 4 weeks. 

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Literature notes

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1. Exploitation of vegetables and fruits through lactic acid fermentation, R. Di Cagno et al. , Food Microbiology 33 (2013),1 - 10

2. Effect of seasonal production on bacterial communities in Korean industrial kimchi fermentation, M. Lee et al., Food Control 91 (2018), 381 – 389

3. Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation, A. Septembre-Malaterre et al., Food Research International 104 (2018) 86–99

4. Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains, A. Ricci et al., Food Research International 105 (2018), 412–422

5. Combination of probiotic yeast and lactic acid bacteria as starter culture to produce maize-based beverages, A.G.T. Menezes et al., Food Research International 111 (2018) 187–197

6. Why Are Weissellaspp. Not Used as Commercial Starter Cultures for Food Fermentation?, Amandine Fessard et al., Fermentation (2017),3, 38

7. Darm mit Charme, Giulia Enders, Ullstein Verlag 2018, ISBN 978-3-550-08184-2

8. Sekundäre Pflanzenstoffe, Dr. Anja Irmler et al., Eubiotika Verlag 2016, ISBN 978-3-944592-10-7

9. Blatt für Blatt, Steffen Fleischahuer et al., AT Verlag 2017, ISBN 978-3-03800-964-1

10. Speisekammer aus der Natur, Michael Machatschek et al., Böhlau Verlag 2015, ISBN 978-3-205-97656-5

11. Enzyklopädie essbare Wildpflanzen, Steffen Fleischhauer et al., AT Verlag 2018, ISBN 978-3-03800-752-4

12. Naturheilkunde für die ganze Familie, Dr.. Petra Zizenbacher, Freya Verlag 2011, ISBN 978-3-99025-004-4

13. Vergessene Heiltinkturen, Gabriela Nedoma, Servus Verlag 2017, ISBN 978-3-7104-0150-3

14. Heilkräuter anbauen, Sammeln, Nützen, Schützen, Hermann Weidinger, Molden Verlag 1981, ISBN 3-217-01207-0

15. Das große Rezeptbuch der Heilkräuter für Gesundheit und Schönheit, Renzo Corcos, Mosaik Verlag, Buch Nr. 05380 1

16. Mitteleuropäische Giftpflanzen, G. Habermehl, Springer Verlag 1999, ISBN 978-3-642-64198-5

17. Blätter von Bäumen, Susanne Fischer Rizzi, AT Verlag 2013, ISBN 978-3-03800-343-4

18. Medizin der Erde, Susanne Fischer Rizzi, AT Verlag 2013, ISBN 978-3-03800-523-0

19. Wilde Genüsse, Margot Fischer, Mandelbaum Verlag 2014, ISBN 978-3-85476-433-5

20. Geheimniss und Heilkräfte der Pflanzen, Readers Digest, Verlag Das Beste 1980, ISBN 3 7166 0026 1

21. Heilpflanzen Apotheke aus Feld und Flur, Dr. Petra Zizenbacher, Freya Verlag 2003, ISBN 3-902134-57-7

22. Gemüse Getreide Obst, Die Küche als Apotheke, Natur Heil Kunst Verlag 2005, ISBN 3-9501857-2-0

23. Das Messegue Heilkräuter Lexikon, Maurice Messegue, Molden Verlag, Buch Nr. 01259 1

24. Kleines Repetitorium der Botanik, Ernst Welle, Felix Büchner Verlag 2014, ISBN 978-3-582-04159-3as Radis Kräuter Buch, Eva Rauter, Heyne Verlag 1979, ISBN 3-453-40059-3