Heard of “precision fermentation”? It is one of the new frontiers of food tech research
Its sinus-clearing sourness, a perfect balance to the other strong flavours, comes courtesy of bacteria that produce lactic acid. It is a strategy the bacteria evolved to prevent the growth of other, less acid-tolerant microbes; by nobbling the competition they get more food for themselves—and leave the rest safe for human consumption. Such bacteria are also at work in NigerianHumans have been harnessing microbe-based biochemistry for food preservation since before history began.
Many have now been simplified, industrialised and scaled up. An array of vitamins, flavourings and colours have long been made using microbial fermentation. Not all these products of fermentation are preservatives or additives; some are foods in themselves. When yeast produce alcohol for beer they also produce more yeast—which sometimes turns into Marmite, a savoury spread about which British people delight in having divergent views.
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