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Hi! Can you read over my essay and correct/add anything that I need? It’s supposed to connect fermented food to the topic of Microbiology and Macromolecules.

Hi! Can you read over my essay and correct/add anything that I need? It’s supposed to connect fermented food to the topic of Microbiology and Macromolecules.

Human Anatomy & Physiology (11th Edition)
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
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Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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Hi! Can you read over my essay and correct/add anything that I need? It’s supposed to connect fermented food to the topic of Microbiology and Macromolecules.
Production Process of Fermented Foods And Why People Do It Macromolecules (Unit 1), Microbiology (Unit 4) Fermentation was first discovered in the Fertile Crescent around 6000 B.C., and practically every civilization since has had at least one fermented dish in its culinary history (Foroutan, 2013). Fermentation is an anaerobic process where pyruvate(the end product of glycolysis) is anaerobically converted into compounds such as lactic acid, ethanol, and carbon dioxide with the help of microorganisms like yeast and bacteria (Sinha et al, 2013). Fermented foods have a strong presence in practically every culture's cuisine. They have grown in popularity in the Western world, with significant causes including the health benefits of fermented food and a growing interest in digestive health (Dimidi et al, 2019). Today we see foods like wine, kimchi, sauerkraut, etc, that were all made through the process of fermentation. Fermented foods are produced by the breakdown of complex food components made of macromolecules such as (carbohydrates or sugars) into simpler fermented products (organic acids, gases, or alcohol) (Dimidi et al 2019). Macromolecules such as proteins in food undergo fermentation to produce fermented products containing simpler fatty acids (chained, branched), ammonia, amines, and phenolic compounds which alter the actual nature of food making them beneficial, tastier, better aroma, texture, and appearance (Hutkins, 2018). The majority of fermented items contain microbial cells, with amounts varied based on numerous factors such as the product's region, age, and consumption time (Dimidi et al 2019). Fermented foods go through the fermentation process with controlled microbial growth and enzymatic actions on the main food components (Dimidi et al 2019). Fermented food is related to microbiology through its production process. They are only produced if they are acted upon by microorganisms and certain enzymes (Dimidi et al, 2019). These microorganisms bring a desirable biochemical change to food to obtain the desired product. Some of the microorganisms used in the fermentation process are yeast, molds, and bacteria. Lactic acid bacteria is one of these types of microorganisms found in fermented foods, and it produces bacteriocins, which have a significant antibacterial impact. Human civilizations are very much dependent on fermented food and microbial populations (Lactobacillus, Streptococcus) (Varzakas, 2020). In addition, fermented foods are high in beneficial microorganisms and have been linked to a variety of health advantages ranging from improved digestion to increased immunity (Coyle, 2020). During the fermentation process, probiotics are produced that can help restore the balance of good bacteria in your stomach and may reduce some digestive issues. The probiotics may also relieve the symptoms of a common digestive disorder called irritable bowel syndrome (IBS) (Coyle, 2019). Some studies say that Lactobacillus helveticus and Bifidobacterium longum(two probiotics used to treat anxiety and depression) have been found in fermented foods. Other studies have proved that it promotes weight loss and decreased belly fat, as well as reduced blood pressure and a lower risk of heart disease (Coyle, 2019).
Transcribed Image Text:Production Process of Fermented Foods And Why People Do It Macromolecules (Unit 1), Microbiology (Unit 4) Fermentation was first discovered in the Fertile Crescent around 6000 B.C., and practically every civilization since has had at least one fermented dish in its culinary history (Foroutan, 2013). Fermentation is an anaerobic process where pyruvate(the end product of glycolysis) is anaerobically converted into compounds such as lactic acid, ethanol, and carbon dioxide with the help of microorganisms like yeast and bacteria (Sinha et al, 2013). Fermented foods have a strong presence in practically every culture's cuisine. They have grown in popularity in the Western world, with significant causes including the health benefits of fermented food and a growing interest in digestive health (Dimidi et al, 2019). Today we see foods like wine, kimchi, sauerkraut, etc, that were all made through the process of fermentation. Fermented foods are produced by the breakdown of complex food components made of macromolecules such as (carbohydrates or sugars) into simpler fermented products (organic acids, gases, or alcohol) (Dimidi et al 2019). Macromolecules such as proteins in food undergo fermentation to produce fermented products containing simpler fatty acids (chained, branched), ammonia, amines, and phenolic compounds which alter the actual nature of food making them beneficial, tastier, better aroma, texture, and appearance (Hutkins, 2018). The majority of fermented items contain microbial cells, with amounts varied based on numerous factors such as the product's region, age, and consumption time (Dimidi et al 2019). Fermented foods go through the fermentation process with controlled microbial growth and enzymatic actions on the main food components (Dimidi et al 2019). Fermented food is related to microbiology through its production process. They are only produced if they are acted upon by microorganisms and certain enzymes (Dimidi et al, 2019). These microorganisms bring a desirable biochemical change to food to obtain the desired product. Some of the microorganisms used in the fermentation process are yeast, molds, and bacteria. Lactic acid bacteria is one of these types of microorganisms found in fermented foods, and it produces bacteriocins, which have a significant antibacterial impact. Human civilizations are very much dependent on fermented food and microbial populations (Lactobacillus, Streptococcus) (Varzakas, 2020). In addition, fermented foods are high in beneficial microorganisms and have been linked to a variety of health advantages ranging from improved digestion to increased immunity (Coyle, 2020). During the fermentation process, probiotics are produced that can help restore the balance of good bacteria in your stomach and may reduce some digestive issues. The probiotics may also relieve the symptoms of a common digestive disorder called irritable bowel syndrome (IBS) (Coyle, 2019). Some studies say that Lactobacillus helveticus and Bifidobacterium longum(two probiotics used to treat anxiety and depression) have been found in fermented foods. Other studies have proved that it promotes weight loss and decreased belly fat, as well as reduced blood pressure and a lower risk of heart disease (Coyle, 2019).
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