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)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
icon
Related questions
Question
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).
Expert Solution
steps

Step by step

Solved in 2 steps

Blurred answer
Knowledge Booster
Industrial processes
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biology and related others by exploring similar questions and additional content below.
Similar questions
  • SEE MORE QUESTIONS
Recommended textbooks for you
Human Anatomy & Physiology (11th Edition)
Human Anatomy & Physiology (11th Edition)
Biology
ISBN:
9780134580999
Author:
Elaine N. Marieb, Katja N. Hoehn
Publisher:
PEARSON
Biology 2e
Biology 2e
Biology
ISBN:
9781947172517
Author:
Matthew Douglas, Jung Choi, Mary Ann Clark
Publisher:
OpenStax
Anatomy & Physiology
Anatomy & Physiology
Biology
ISBN:
9781259398629
Author:
McKinley, Michael P., O'loughlin, Valerie Dean, Bidle, Theresa Stouter
Publisher:
Mcgraw Hill Education,
Molecular Biology of the Cell (Sixth Edition)
Molecular Biology of the Cell (Sixth Edition)
Biology
ISBN:
9780815344322
Author:
Bruce Alberts, Alexander D. Johnson, Julian Lewis, David Morgan, Martin Raff, Keith Roberts, Peter Walter
Publisher:
W. W. Norton & Company
Laboratory Manual For Human Anatomy & Physiology
Laboratory Manual For Human Anatomy & Physiology
Biology
ISBN:
9781260159363
Author:
Martin, Terry R., Prentice-craver, Cynthia
Publisher:
McGraw-Hill Publishing Co.
Inquiry Into Life (16th Edition)
Inquiry Into Life (16th Edition)
Biology
ISBN:
9781260231700
Author:
Sylvia S. Mader, Michael Windelspecht
Publisher:
McGraw Hill Education