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Fermentation in food processing
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<h2 id="history-and-prehistory">History and prehistory</h2> <p class="note">Further information: <a href="/facts/History_of_biochemistry/BvHgt8R9">History of biochemistry</a>, <a href="/facts/History_of_bread/6Mryf0Kl">History of bread</a>, and <a href="/facts/History_of_microbiology/k7udsq81">History of microbiology</a></p> <h3>Brewing and winemaking</h3> <p class="note">Main articles: <a href="/facts/Brewing/aKCgJVyJ">Brewing § History</a>, and <a href="/facts/History_of_wine/IURqJop1">History of wine</a></p> <p class="note">See also: <a href="/facts/History_of_beer/f0F8f8us">History of beer</a></p> <p>Natural fermentation predates human history. Since ancient times, humans have exploited the fermentation process. They likely began fermenting foods unintentionally. To store excess foods, humans placed the items in a container where they were forgotten. Over time, yeast and bacteria started to grow. This led humans to unveil fermented foods.<a class="footnote-ref" id="fnref:2" href="#fn:2"><sup>2</sup></a> The earliest archaeological evidence of fermentation is 13,000-year-old residues of a beer, with the consistency of gruel, found in a cave near <a href="/facts/Haifa/L3zIs1p1">Haifa</a> in Israel.<a class="footnote-ref" id="fnref:3" href="#fn:3"><sup>3</sup></a> Another early alcoholic drink, made from fruit, rice, and honey, dates from 7000 to 6600 BC, in the <a href="/facts/Neolithic_China/e4N5P1EK">Neolithic Chinese</a> village of <a href="/facts/Jiahu/k6wHPGne">Jiahu</a>,<a class="footnote-ref" id="fnref:4" href="#fn:4"><sup>4</sup></a> and winemaking dates from ca. 6000 BC, in <a href="/facts/Georgia_(country)/ccBF8bBE">Georgia</a>, in the <a href="/facts/Caucasus/sE8P8Ejg">Caucasus</a> area.<a class="footnote-ref" id="fnref:5" href="#fn:5"><sup>5</sup></a> Seven-thousand-year-old jars containing the remains of wine, now on display at the University of Pennsylvania, were excavated in the <a href="/facts/Zagros_Mountains/2h0Dr5nj">Zagros Mountains</a> in <a href="/facts/Iran/24yukge8">Iran</a>.<a class="footnote-ref" id="fnref:6" href="#fn:6"><sup>6</sup></a> There is strong evidence that people were fermenting alcoholic drinks in <a href="/facts/Babylon/Iz0TwTXS">Babylon</a> ca. 3000 BC,<a class="footnote-ref" id="fnref:7" href="#fn:7"><sup>7</sup></a> <a href="/facts/Ancient_Egypt/BDsEGK4g">ancient Egypt</a> ca. 3150 BC,<a class="footnote-ref" id="fnref:8" href="#fn:8"><sup>8</sup></a> pre-Hispanic Mexico ca. 2000 BC,<a class="footnote-ref" id="fnref:9" href="#fn:9"><sup>9</sup></a> and <a href="/facts/Sudan/yGeaNdvS">Sudan</a> ca. 1500 BC.<a class="footnote-ref" id="fnref:10" href="#fn:10"><sup>10</sup></a> </p> <h3>Discovery of the role of yeast</h3> <p>The French chemist <a href="/facts/Louis_Pasteur/lboGfpy0">Louis Pasteur</a> founded <a href="/facts/Zymology/VPNQ1wCu">zymology</a>, when in 1856 he connected yeast to fermentation.<a class="footnote-ref" id="fnref:11" href="#fn:11"><sup>11</sup></a> When studying the fermentation of sugar to <a href="/facts/Alcohol_(chemistry)/Y0SCTDkh">alcohol</a> by <a href="/facts/Yeast/eGD24nfI">yeast</a>, Pasteur concluded that the fermentation was catalyzed by a vital force, called "<a href="/facts/Vitalism/wYrVvfUf">ferments</a>", within the yeast cells. The "ferments" were thought to function only within living organisms. Pasteur wrote that "Alcoholic fermentation is an act correlated with the life and organization of the yeast cells, not with the death or putrefaction of the cells."<a class="footnote-ref" id="fnref:12" href="#fn:12"><sup>12</sup></a> </p> <h3>"Cell-free fermentation"</h3> <p>Nevertheless, it was known that yeast extracts can ferment sugar even in the absence of living yeast <a href="/facts/Cell_(biology)/bLM9UQvy">cells</a>. While studying this process in 1897, the German chemist and zymologist <a href="/facts/Eduard_Buchner/oD3kz8fa">Eduard Buchner</a> of <a href="/facts/Humboldt_University_of_Berlin/QE2lhhkd">Humboldt University of Berlin</a>, Germany, found that sugar was fermented even when there were no living yeast cells in the mixture,<a class="footnote-ref" id="fnref:13" href="#fn:13"><sup>13</sup></a> by an enzyme complex secreted by yeast that he termed <i><a href="/facts/Zymase/eP1YqamA">zymase</a></i>.<a class="footnote-ref" id="fnref:14" href="#fn:14"><sup>14</sup></a> In 1907 he received the <a href="/facts/Nobel_Prize_in_Chemistry/8Nb8Ajjy">Nobel Prize in Chemistry</a> for his research and discovery of "cell-free fermentation". </p><p>One year earlier, in 1906, <a href="/facts/Ethanol_fermentation/lpY5qenQ">ethanol fermentation</a> studies led to the early discovery of oxidized <a href="/facts/Nicotinamide_adenine_dinucleotide/BHdLW925">nicotinamide adenine dinucleotide</a> (NAD+).<a class="footnote-ref" id="fnref:15" href="#fn:15"><sup>15</sup></a>[<i>verification needed</i>] </p> <h2 id="uses">Uses</h2> <p class="note">Further information: <a href="/facts/Microbes_in_human_culture/SvMsds1e">Microbes in human culture</a> and <a href="/facts/List_of_microorganisms_used_in_food_and_beverage_preparation/zeTe0pwz">List of microorganisms used in food and beverage preparation</a></p> <p>Food fermentation is the conversion of sugars and other <a href="/facts/Carbohydrate/Geuuzxsf">carbohydrates</a> into alcohol or preservative <a href="/facts/Organic_acid/2Pfb26Lp">organic acids</a> and <a href="/facts/Carbon_dioxide/xGzpppEp">carbon dioxide</a>. All three products have found human uses. The production of alcohol is made use of when fruit <a href="/facts/Juice/2UHkhmvV">juices</a> are converted to <a href="/facts/Wine/przCrC98">wine</a>, when grains are made into <a href="/facts/Beer/t7qAGDfj">beer</a>, and when foods rich in starch, such as <a href="/facts/Potato/F8jRVExs">potatoes</a>, are fermented and then distilled to make spirits such as <a href="/facts/Gin/h6kcsFID">gin</a> and <a href="/facts/Vodka/49G9hEo8">vodka</a>. The production of carbon dioxide is used to <a href="/facts/Leavening_agent/sdNhKw8S">leaven</a> bread. The production of organic acids is exploited to preserve and flavor vegetables and dairy products.<a class="footnote-ref" id="fnref:16" href="#fn:16"><sup>16</sup></a> </p><p>Food fermentation serves five main purposes: to enrich the diet through development of a diversity of flavors, aromas, and textures in food substrates; to preserve substantial amounts of food through <a href="/facts/Lactic_acid/BsVRFx7s">lactic acid</a>, alcohol, <a href="/facts/Acetic_acid/uyBKA2Pd">acetic acid</a>, and <a href="/facts/Alkaline/s6NqPGSP">alkaline</a><a class="footnote-ref" id="fnref:17" href="#fn:17"><sup>17</sup></a> fermentations; to enrich food substrates with protein, <a href="/facts/Essential_amino_acid/Re9Rxb9I">essential amino acids</a>, and vitamins; to eliminate <a href="/facts/Antinutrient/Ch6Kt0rK">antinutrients</a>; and to reduce cooking time and the associated use of fuel.<a class="footnote-ref" id="fnref:18" href="#fn:18"><sup>18</sup></a> </p><p>Beverages produced through fermentation have likely universally been associated with ceremonies and festivals. There is some understanding of how they have been consumed in such contexts, derived from the construction of drinkware, and residue contained therein.<a class="footnote-ref" id="fnref:19" href="#fn:19"><sup>19</sup></a> </p> <h2 id="fermented-foods-by-region">Fermented foods by region</h2> <p class="note">Further information: <a href="/facts/List_of_fermented_foods/3rSW6KFW">List of fermented foods</a></p> <ul><li>Worldwide: <a href="/facts/Alcohol_(drug)/IeK2fVd5">alcohol</a> (<a href="/facts/Beer/t7qAGDfj">beer</a>, <a href="/facts/Wine/przCrC98">wine</a>), <a href="/facts/Vinegar/yC27CDkw">vinegar</a>, <a href="/facts/Olive/tWecyIbg">olives</a>, <a href="/facts/Yogurt/JoQjepa7">yogurt</a>, <a href="/facts/Bread/Sr4Ucgfq">bread</a>, <a href="/facts/Cheese/JrG8nGCm">cheese</a></li> <li>Asia <ul><li>East and Southeast Asia: <a href="/facts/Amazake/1aTfhvcP">amazake</a>, <a href="/facts/Atchara/Tfu023dm">atchara</a>, <a href="/facts/Belacan/05sW1VlD">belacan</a>, <a href="/facts/Burong_mangga/Hp8n9SpW">burong mangga</a>, <a href="/facts/Com_ruou/2l5upsu4">com ruou</a>, <a href="/facts/Doenjang/SM8aNU6z">doenjang</a>, <a href="/facts/Douchi/tYWUJK5e">douchi</a>, <a href="/facts/Fish_sauce/BdXdP1Cm">fish sauce</a>, <a href="/facts/Lahpet/PtkDmh7M">lah pet</a>, <a href="/facts/Arrack/nDgFC2pm">lambanog</a>, <a href="/facts/Kimchi/VQd4zeDf">kimchi</a>, <a href="/facts/Kombucha/SV2THDB5">kombucha</a>, <a href="/facts/Leppet-so/PtkDmh7M">leppet-so</a>, <a href="/facts/Narezushi/4WedU0r1">narezushi</a>, <a href="/facts/Miso/XIAyYyNL">miso</a>, <a href="/facts/Nata_de_coco/G7hmrkbI">nata de coco</a>, <a href="/facts/Natt%25C5%258D/hBAaj3Gw">nattō</a>, <a href="/facts/Ngapi/GxJkGcAM">ngapi</a>, <a href="/facts/Oncom/jJRRAHyx">oncom</a>, <a href="/facts/Padaek/qg7Beuvt">padaek</a>, <a href="/facts/Pla_ra/L5YJr6Qk">pla ra</a>, <a href="/facts/Prahok/s5f3lc7z">prahok</a>, <a href="/facts/Ruou_nep/FfQ2NYHb">ruou nep</a>, <a href="/facts/Sake/JAnXrMTz">sake</a>, <a href="/facts/Shrimp_paste/05sW1VlD">shrimp paste</a>, <a href="/facts/Soju/l5qTkdXm">soju</a>, <a href="/facts/Soy_sauce/D8BeXopa">soy sauce</a>, <a href="/facts/Stinky_tofu/XGn1ar29">stinky tofu</a>, <a href="/facts/Tape_(fermented_food)/4sLw2rVp">tape</a>, <a href="/facts/Tempeh/bIjvoDxf">tempeh</a>, <a href="/facts/Tempoyak/fc7DnMVn">tempoyak</a>, <a href="/facts/Zha_cai/lkoddTuj">zha cai</a></li> <li>Central Asia: <a href="/facts/Kumis/myVoCo2o">kumis</a>, <a href="/facts/Kefir/L1Q3JvJt">kefir</a>, <a href="/facts/Shubat/WE3nQMI0">shubat</a>, <a href="/facts/Qatiq/ECFFL86W">qatiq</a> (yogurt)</li> <li>South Asia: <a href="/facts/Achaar_(pickle)/fct5xqRd">achar</a>, <a href="/facts/Appam/SmYj36aW">appam</a>, <a href="/facts/Dosa_(food)/RjK4Hq8W">dosa</a>, <a href="/facts/Dhokla/UeN1daap">dhokla</a>, <a href="/facts/Yogurt/JoQjepa7">dahi</a> (<a href="/facts/Yogurt/JoQjepa7">yogurt</a>), <a href="/facts/Idli/VazWFBdK">idli</a>, <a href="/facts/Mixed_pickle/64YIof2M">mixed pickle</a>, <a href="/facts/Ngari_(fish)/aHPuzB8p">ngari</a>, <a href="/facts/Sinki_(food)/rbSn55hY">sinki</a>, <a href="/facts/Tongba/6j7gtW4F">tongba</a>, <a href="/facts/Paneer/GQtPBS2e">paneer</a></li></ul></li> <li>Africa: <a href="/facts/Garri/e7bmfEQo">garri</a>, <a href="/facts/Injera/cjzG6dam">injera</a>, <a href="/facts/Laxoox/9mz4tb9q">laxoox</a>, <a href="/facts/Mageu/S6uXTIl1">mageu</a>, <a href="/facts/Ogi_(cereal_ferment)/8L3BUN28">ogi</a>, <a href="/facts/Ogiri/P2p4NT9S">ogiri</a>, <a href="/facts/Iru_(food)/jzUNTfqx">iru</a></li> <li>Americas: <a href="/facts/Chicha/6cPHes3M">chicha</a>, <a href="/facts/Chocolate/4drs8ryf">chocolate</a>, <a href="/facts/Vanilla/TL21NweG">vanilla</a>, <a href="/facts/Hot_sauce/4w5V2IeR">hot sauce</a>, <a href="/facts/Tepache/bGN66H19">tepache</a>, <a href="/facts/Tibicos/t4uRUTjv">tibicos</a>, <a href="/facts/Pulque/GIX8TDdV">pulque</a>, <a href="/facts/Muktuk/zQymj17P">muktuk</a>, <a href="/facts/Kiviak/cdSarY32">kiviak</a>, <a href="/facts/Parakari/Ty64qrMT">parakari</a></li> <li>Middle East: <a href="/facts/Torshi/WoYo0u6f">torshi</a>, <a href="/facts/Boza/QLE8SN7W">boza</a></li> <li>Europe: <a href="/facts/Sourdough_bread/KlRTkcjX">sourdough bread</a>, <a href="/facts/Elderberry_wine/xrXyV9m6">elderberry wine</a>, <a href="/facts/Kombucha/SV2THDB5">kombucha</a>, <a href="/facts/Pickled_vegetables/lKvv4uJA">pickling</a>, <a href="/facts/Rakfisk/3T9332qs">rakfisk</a>, <a href="/facts/Sauerkraut/4HUtE1uW">sauerkraut</a>, <a href="/facts/Pickled_cucumber/jKPULB4u">pickled cucumber</a>, <a href="/facts/Surstr%25C3%25B6mming/jVelsqFo">surströmming</a>, <a href="/facts/Mead/APHzwLyX">mead</a>, <a href="/facts/Kvass/j3CRYVt2">kvass</a>, <a href="/facts/Salami/YGbSnQu5">salami</a>, <a href="/facts/Sucuk/gg4QjzyS">sucuk</a>, <a href="/facts/Prosciutto/oRn7n1Bm">prosciutto</a>, <a href="/facts/Fermented_milk_products/hdvoA3r6">cultured milk</a> products such as <a href="/facts/Quark_(food)/6TNShLyc">quark</a>, <a href="/facts/Kefir/L1Q3JvJt">kefir</a>, <a href="/facts/Filmj%25C3%25B6lk/kg5T2CHM">filmjölk</a>, <a href="/facts/Cr%25C3%25A8me_fra%25C3%25AEche/91xlLnou">crème fraîche</a>, <a href="/facts/Smetana_(cream)/sV06ETgF">smetana</a>, <a href="/facts/Skyr/zwMTp3RE">skyr</a>, <a href="/facts/Rak%25C4%25B1/tQsEBbSz">rakı</a>, <a href="/facts/Tup%25C3%25AD/0WvIX6nX">tupí</a>, <a href="/facts/%25C5%25BBur/5lCRzrtA">żur</a>.</li> <li><a href="/facts/Oceania/vzTEvsfV">Oceania</a>: <a href="/facts/Poi_(food)/HRkk4AQ5">poi</a>, <a href="/facts/K%25C4%2581nga_pirau/G3tRwFWr">kānga pirau</a></li></ul> <h2 id="fermented-foods-by-type">Fermented foods by type</h2> <p class="note">Main article: <a href="/facts/List_of_fermented_foods/3rSW6KFW">List of fermented foods</a></p> <h3>Beans</h3> <p><a href="/facts/Cheonggukjang/bXmMuzYQ">Cheonggukjang</a>, <a href="/facts/Doenjang/SM8aNU6z">doenjang</a>, <a href="/facts/Fermented_bean_curd/cG0JSanI">fermented bean curd</a>, <a href="/facts/Miso/XIAyYyNL">miso</a>, <a href="/facts/Natto/hBAaj3Gw">natto</a>, <a href="/facts/Soy_sauce/D8BeXopa">soy sauce</a>, <a href="/facts/Stinky_tofu/XGn1ar29">stinky tofu</a>, <a href="/facts/Tempeh/bIjvoDxf">tempeh</a>, oncom, soybean paste, Beijing mung bean milk, kinama, <a href="/facts/Iru_(food)/jzUNTfqx">iru</a>, thua nao </p> <h3>Grain</h3> <p><a href="/facts/Amazake/1aTfhvcP">Amazake</a>, <a href="/facts/Beer/t7qAGDfj">beer</a>, <a href="/facts/Bread/Sr4Ucgfq">bread</a>, <a href="/facts/Choujiu/3qfJCQlz">choujiu</a>, <a href="/facts/Gamju/vn3F7LhN">gamju</a>, <a href="/facts/Injera/cjzG6dam">injera</a>, <a href="/facts/Kvass/j3CRYVt2">kvass</a>, <a href="/facts/Makgeolli/wWWDey0s">makgeolli</a>, <a href="/facts/Murri_(condiment)/z4Mo6Lm3">murri</a>, <a href="/facts/Ogi_(cereal_ferment)/8L3BUN28">ogi</a>, <a href="/facts/Rejuvelac/PMG3JRE1">rejuvelac</a>, <a href="/facts/Sake/JAnXrMTz">sake</a>, <a href="/facts/Sikhye/PUywVvYx">sikhye</a>, <a href="/facts/Sourdough/KlRTkcjX">sourdough</a>, <a href="/facts/Sowans/7qDYgfmv">sowans</a>, <a href="/facts/Rice_wine/jteQn9K6">rice wine</a>, <a href="/facts/Malt_whisky/6s93p6xR">malt whisky</a>, <a href="/facts/Grain_whisky/y4LNCeVM">grain whisky</a>, <a href="/facts/Idli/VazWFBdK">idli</a>, <a href="/facts/Dosa_(food)/RjK4Hq8W">dosa</a>, <a href="/facts/Bangla_(drink)/K8y7qEFv">Bangla (drink)</a> <a href="/facts/Vodka/49G9hEo8">vodka</a>, <a href="/facts/Boza/QLE8SN7W">boza</a>, and <a href="/facts/Chicha/6cPHes3M">chicha</a>, among others. </p> <h3>Vegetables</h3> <p><a href="/facts/Kimchi/VQd4zeDf">Kimchi</a>, <a href="/facts/Mixed_pickle/64YIof2M">mixed pickle</a>, <a href="/facts/Sauerkraut/4HUtE1uW">sauerkraut</a>, <a href="/facts/Indian_pickle/fct5xqRd">Indian pickle</a>, <a href="/facts/Gundruk/MFcE0m8c">gundruk</a>, <a href="/facts/Tursu/WoYo0u6f">tursu</a> </p> <h3>Fruit</h3> <p class="note">Main articles: <a href="/facts/Brewing/aKCgJVyJ">Brewing</a> and <a href="/facts/Winemaking/ITBb0gpf">Winemaking</a></p> <p><a href="/facts/Wine/przCrC98">Wine</a>, <a href="/facts/Vinegar/yC27CDkw">vinegar</a>, <a href="/facts/Cider/3B1PDMuL">cider</a>, <a href="/facts/Perry/qnznSD6v">perry</a>, <a href="/facts/Brandy/8MIwYLH2">brandy</a>, <a href="/facts/Atchara/Tfu023dm">atchara</a>, <a href="/facts/Nata_de_coco/G7hmrkbI">nata de coco</a>, <a href="/facts/Burong_mangga/Hp8n9SpW">burong mangga</a>, <a href="/facts/Asinan/HXMl2BNv">asinan</a>, <a href="/facts/Pickling/lKvv4uJA">pickling</a>, <a href="/facts/Vi%25C5%259Finat%25C4%2583/0TV2QR7R">vişinată</a>, <a href="/facts/Chocolate/4drs8ryf">chocolate</a>, <a href="/facts/Rak%25C4%25B1/tQsEBbSz">rakı</a>, <a href="/facts/Aragh_sagi/64vBpgIz">aragh sagi</a>, <a href="/facts/Chacha_(brandy)/xbI7hdV8">chacha</a>, <a href="/facts/Tempoyak/fc7DnMVn">tempoyak</a> </p> <h3>Honey</h3> <p><a href="/facts/Mead/APHzwLyX">Mead</a>, <a href="/facts/Metheglin/APHzwLyX">metheglin</a>, <a href="/facts/Tej/9JfmHEat">tej</a> </p> <h3>Dairy</h3> <p class="note">Main article: <a href="/facts/Dairy_product/rGVJUHVb">Dairy product</a></p> <p>Some kinds of <a href="/facts/Cheese/JrG8nGCm">cheese</a> also, <a href="/facts/Kefir/L1Q3JvJt">kefir</a>, <a href="/facts/Kumis/myVoCo2o">kumis</a> (mare milk), <a href="/facts/Shubat/WE3nQMI0">shubat</a> (camel milk), <a href="/facts/Ayran/UgLgIpzm">ayran</a>, <a href="/facts/Fermented_milk_products/hdvoA3r6">cultured milk</a> products such as <a href="/facts/Quark_(food)/6TNShLyc">quark</a>, <a href="/facts/Filmj%25C3%25B6lk/kg5T2CHM">filmjölk</a>, <a href="/facts/Cr%25C3%25A8me_fra%25C3%25AEche/91xlLnou">crème fraîche</a>, <a href="/facts/Smetana_(cream)/sV06ETgF">smetana</a>, <a href="/facts/Skyr/zwMTp3RE">skyr</a>, and <a href="/facts/Yogurt/JoQjepa7">yogurt</a> </p> <h3>Fish</h3> <p class="note">Main article: <a href="/facts/Fermented_fish/SYp6a70t">Fermented fish</a></p> <p><a href="/facts/Bagoong/ThrCJhNb">Bagoong</a>, <a href="/facts/Faseekh/90LuQCe1">faseekh</a>, <a href="/facts/Fish_sauce/BdXdP1Cm">fish sauce</a>, <a href="/facts/Garum/tnGdS1DN">Garum</a>, <a href="/facts/H%25C3%25A1karl/xM8vYK6q">Hákarl</a>, <a href="/facts/Jeotgal/qLawkhku">jeotgal</a>, <a href="/facts/Ngapi/GxJkGcAM">ngapi</a>, <a href="/facts/Padaek/qg7Beuvt">padaek</a>, <a href="/facts/Pla_ra/L5YJr6Qk">pla ra</a>, <a href="/facts/Prahok/s5f3lc7z">prahok</a>, <a href="/facts/Rakfisk/3T9332qs">rakfisk</a>, <a href="/facts/Shrimp_paste/05sW1VlD">shrimp paste</a>, <a href="/facts/Surstr%25C3%25B6mming/jVelsqFo">surströmming</a>, shidal </p> <h3>Meat</h3> <p class="note">Main article: <a href="/facts/Fermented_meat/u7h5C5Xn">Fermented meat</a></p> <p><a href="/facts/Chorizo/ndj425Dn">Chorizo</a>, <a href="/facts/Salami/YGbSnQu5">salami</a>, <a href="/facts/Sucuk/gg4QjzyS">sucuk</a>, <a href="/facts/Pepperoni/2UsdfWFY">pepperoni</a>, <a href="/facts/Nem_chua/8pXPfNah">nem</a> chua, <a href="/facts/Som_moo/g9g3venJ">som moo</a>, <a href="/facts/Saucisson/6vHMJqFd">saucisson</a>, <a href="/facts/Fermented_sausage/qAGSTe8G">fermented sausage</a> </p> <h3>Tea</h3> <p><a href="/facts/Pu-erh_tea/5qQPhG6G">Pu-erh tea</a>, <a href="/facts/Kombucha/SV2THDB5">Kombucha</a>, <a href="/facts/Lahpet/PtkDmh7M">Lahpet</a>, <a href="/facts/Goishicha/y9tsWF5A">Goishicha</a> </p> <h2 id="risks">Risks</h2> <p class="note">See also: <a href="/facts/Pickling/lKvv4uJA">Pickling § Possible health hazards of pickled vegetables</a></p> <p><a href="/facts/Sterilization_(microbiology)/ajVXFl7a">Sterilization</a> is an important factor to consider during the fermentation of foods. Failing to completely remove any <a href="/facts/Microbes/pysJYcE2">microbes</a> from equipment and storing vessels may result in the multiplication of harmful organisms within the ferment, potentially increasing the risks of food borne illnesses such as botulism. However, botulism in vegetable ferments is only possible when not properly canned. The production of off smells and discoloration may be indications that harmful bacteria may have been introduced to the food. </p><p><a href="/facts/Alaska/LlDNr2uR">Alaska</a> has witnessed a steady increase of cases of <a href="/facts/Botulism/7Jpsrcqv">botulism</a> since 1985.<a class="footnote-ref" id="fnref:20" href="#fn:20"><sup>20</sup></a> It has more cases of botulism than any other state in the United States of America. This is caused by the traditional <a href="/facts/Alaska_Natives/BdNgd6Ds">Alaska Native</a> practice of allowing animal products such as whole fish, fish heads, <a href="/facts/Walrus/Vxz3NIww">walrus</a>, <a href="/facts/Sea_lion/DDBD72Qo">sea lion</a>, and <a href="/facts/Whale/EMJBgXfb">whale</a> flippers, <a href="/facts/Beaver/uoJ2xU4D">beaver</a> tails, seal oil, and birds, to ferment for an extended period of time before being consumed. The risk is exacerbated when a <a href="/facts/Plastic_container/yhnSgLRb">plastic container</a> is used for this purpose instead of the old-fashioned, traditional method, a grass-lined hole, as the <i><a href="/facts/Clostridium_botulinum/XpKAjmXw">Clostridium botulinum</a></i> bacteria thrive in the anaerobic conditions created by the air-tight enclosure in plastic.<a class="footnote-ref" id="fnref:21" href="#fn:21"><sup>21</sup></a> </p><p>Research has found that fermented food contains a carcinogenic by-product, <a href="/facts/Ethyl_carbamate/fINBPN4u">ethyl carbamate</a> (urethane).<a class="footnote-ref" id="fnref:22" href="#fn:22"><sup>22</sup></a> "A 2009 review of the existing studies conducted across Asia concluded that regularly eating pickled vegetables roughly doubles a person's risk for <a href="/facts/Esophageal_cancer/vN32X3uc">esophageal squamous cell carcinoma</a>."<a class="footnote-ref" id="fnref:23" href="#fn:23"><sup>23</sup></a> </p> <h2 id="see-also">See also</h2> <ul><li><a href="/facts/Bletting/pmxzn2s0">Bletting</a> – Process of softening that certain fleshy fruits undergo, beyond ripening</li> <li><a href="/facts/Brining/I64Q7ebB">Brining</a></li> <li><a href="/facts/Corn_smut/c6Uav1BI">Corn smut</a> – Fungal plant disease on maize and teosinte</li> <li><a href="/facts/Curing_(food_preservation)/hhKEjjLp">Curing (food preservation)</a></li> <li><a href="/facts/Fermentation_in_winemaking/eS6uKKqQ">Fermentation in winemaking</a> – Wine making process</li> <li><a href="/facts/Fermentation_lock/jS0c0SFY">Fermentation lock</a> – Device used in beer brewing and wine making</li> <li><a href="/facts/Food_microbiology/LwkNbBWg">Food microbiology</a> – Study of the microorganisms that inhabit, create, or contaminate food</li> <li><a href="/facts/Industrial_fermentation/k6S7gqBl">Industrial fermentation</a> – Biochemical process applied in industrial production</li> <li><a href="/facts/Industrial_microbiology/As8aUB5R">Industrial microbiology</a> – Branch of biotechnology</li> <li><a href="/facts/Lactic_acid_bacteria/qkNbMqGj">Lactic acid bacteria</a> – Order of bacteria</li> <li><a href="/facts/Lactic_acid_fermentation/8eQ5uBDq">Lactic acid fermentation</a> – Series of interconnected biochemical reactions</li> <li><a href="/facts/Pickling/lKvv4uJA">Pickling</a></li> <li><a href="/facts/Symbiotic_fermentation/H4CdTSou">Symbiotic fermentation</a></li> <li><a href="/facts/Yeast_in_winemaking/0lsmIgHH">Yeast in winemaking</a> – Yeasts used for alcoholic fermentation of wine</li></ul> <h2 id="external-links">External links</h2> <ul><li><a href="http://www.scienceaid.co.uk/biology/microorganisms/fermentation.html">Science aid: Fermentation - Process and uses of fermentation</a></li> <li><a href="http://www.fao.org/docrep/x2184e/x2184e00.htm">Fermented cereals. 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