Throughout history, humans have employed fermentation to preserve food. Gabriel Vinderola, an associate professor of microbiology at Argentina's National University of Litoral, observes that "every culture features a unique assortment of fermented foods." He further highlights the expanding reach of fermentation, with thousands of varieties now being produced through increasingly industrialized methods.
Fermented food consists of products that undergo a process called fermentation, where microorganisms such as bacteria and yeast decompose carbohydrates like starch and sugars. This controlled microbial activity creates diverse types of fermented foods, shaped by the specific microbes and environmental conditions involved. Consequently, there is a vast assortment of fermented food varieties.
The live bacteria present in fermented foods can become temporary or even permanent members of the gut microbiome when consumed. This can offer health advantages and help decrease the population of harmful bacteria by competing with them for resources and space.
The fermentation process can help lower or even remove the gluten content in certain foods. This can be particularly beneficial for individuals with celiac disease or other gastrointestinal issues, as they often need to avoid consuming gluten-containing products.
In recent decades, scientists have become increasingly worried that modern lifestyles could affect our immune system by changing microbial diversity. "Our diets are typically low in fiber, we use a lot of antibiotics, and we experience a lot of stress, not to mention that we don't sleep well. All of these factors can reduce the number of microbes in our bodies," says Vinderola.
Fermented foods might provide a solution as they primarily supply live microbes. According to Vinderola, these microbes colonize the gut and instruct immune cells on how to regulate themselves.
Cotter suggests that increasing microbe consumption can help the immune system distinguish between beneficial and harmful bacteria. He explains that when the immune system struggles with this distinction, it may increase the risk of diseases such as bowel disease.