Fermentation

Good day Mr. Jelínek,
can I make kefir using Tibetan mushrooms from lactose-free milk, since it doesn't contain milk sugar?
Thank you.

The Tibetan mushroom represents several dozen different types of microorganisms, not all of which ferment only lactose. Although lactose-free milk does not contain milk sugar, it is a source of the same amount of sugars because during its production, lactose is split into glucose and galactose. Some microorganisms in the mushroom are capable of processing these sugars, just keep in mind that the result will taste different than when using regular milk.

Hello,
Is homemade fermented oatmeal considered a fermented product?

Thank you.

Of course :-) Consider everything that undergoes the fermentation process as a fermented product. On a general (classification) level, there are no differences here, while in terms of quality, they differ based on what the food is fermented with (a typical example is the difference between yeast and sourdough bread, where the former is fermented by a monoculture, whereas the latter is fermented by a relatively wide spectrum of different microorganisms).

Hello,
I would like to ask whether protein becomes more digestible after undergoing a fermentation process. I am referring to plant proteins, such as those in soy milk.
Thank you.

Every food that undergoes the fermentation process is more easily processed by the digestive tract. Fermentation enzymatically breaks down certain components in the food, thus facilitating the work of our digestion. This is especially true for plant sources of protein, as they are bound in the food with carbohydrates and fiber, which also undergo fermentation processes.

Good day, Mr. Jelínek.
Is it possible for rye sourdough bread to be tolerated by celiacs and people with a gluten allergy? In other words, does fermentation lead to the breakdown of gluten?
Thank you for your response.

During the fermentation of dough made from gluten flour, only partial hydrolysis of the gluten structure occurs. This process is not sufficient for the proteins to break down completely (as is the case with miso paste, for example), so individuals with gluten intolerance or allergy must also avoid sourdough bread made from gluten-containing grains.

Good day, Mr. Jelínek,

Could you please explain the term "enzyme" in relation to the fermentation process? Do all types of cheeses, such as mozzarella, ricotta, and edam, fall under fermented dairy products? Furthermore, what is the difference between a sour and a fermented product? And between fermented and sterilized? Has something only been added to the sterilized product, such as specific preservatives for longer shelf life, but no probiotic cultures...? Thank you very much for your response.

Enzymes are protein-based substances produced by microorganisms. Enzymes determine whether fermentation will occur (= thanks to enzymes, organic substances are transformed during fermentation). The quality and speed of the fermentation processes depend on the types of enzymes produced by the microorganisms.

A fermented product is one that has undergone fermentation (aging) - Edam cheese is fermented, whereas mozzarella and ricotta are mostly not intentionally fermented (though there are exceptions). However, the situation with dairy products is more complicated because there is a preliminary aging process during milk processing, curdling, shaping, and pressing, using so-called primary cultures (microorganisms naturally present in the food), which affect the structure and consistency of the product.

The terms "fermented" and "soured" are synonyms, meaning they have the same significance. A fermented product must go through the fermentation process, whereas sterilization is a process of heat preservation. However, many fermented foods are commonly processed by sterilization.

Hello,
I would like to inquire about fish sauce as a seasoning. It should be made from the fermentation of fish, right? Would it also be a good substitute for salt?

The original process of producing fish sauces is based on the fermentation of fish and always contains a relatively high amount of salt. It can be used as an alternative to soy sauces, but be prepared for a somewhat different taste and a rather typical fishy odor. As with soy sauces, always consider the quality of fish seasonings in terms of potential additives (preservatives).

What mechanism influences the level of fatty acid fermentation in the intestinal tract and the establishment of a state of long-term ketosis?

Even though ketone bodies are produced in the liver, the activity of the gut biome has an indirect effect on their metabolism. Proper functioning of the microbiota (ensured by adequate intake of soluble forms of fiber) leads to the formation of short-chain fatty acids (acetic, butyric, and propionic acids). Any significant disruption in the activity of the biome changes the production of bioactive metabolites in the colon, which are capable of regulating a number of metabolic processes; among other things, they can reduce the production of those SCFAs that perform a similar function as beta-hydroxybutyrate produced in the liver (specifically butyrate = butyric acid salt). A deviation from this balance is considered one of the possible reasons why some individuals on ketogenic diets find it difficult to induce and maintain a state of ketosis. This is a condition commonly encountered in practice, especially in situations of antibiotic overuse.

Hello,

Is the genus Lactococcus present in the Tibetan mushroom? And is it true that during fermentation, casein is broken down by the aforementioned genus?

Thank you.

This genus of bacteria is a component of Tibetan mushroom. It primarily breaks down sugars and is involved in the fermentation of fats and proteins to a significantly lesser extent.