write a blog post [website recommendation] on Fermentation.
Part 1: Fermentation Initial Blog Post
Fermentation is an important process in biology. It is also an important process in which many foods we eat and beverages we drink are made. Now that you have had a chance to study the various ways in which fermentation can be used, you will choose a topic from the table below that uses an organism that undergoes fermentation to produce the desired product and discuss. Find a credible and reliable, scientific resource that augments what you have already learned about fermentation and the product it produces and address the following questions.
Which food product did you choose?
What does this process involve (describe the method)?
What types of other foods can be prepared using this method?
What type of organism (living creature) is used for this product of fermentation?
- Part 2: Blog Response Post
Peruse some of the Blog entries made by your fellow classmates. Choose at least one Fermentation blog) that you found useful and comment on how the website helped you with this week’s content.
I picked natto for my fermentation blog. I never knew natto had so many steps into making it. I didn’t even know what it was before this blog. Natto is a soybean in Japan. Natto is when the soybeans are soaked for 12-24 hours then they are steamed for 40 mins. After that they are fermented for up to 30 hours by bacillus subtilis in 40 celsius. In Japan this part of fermentation is called sumibi hakkou. Other types of food that are prepared using this method are used in Korean kimchi, Egyptian kishk, and many more foods throughout the world. Bacillus subtilis is the organism used for fermentation. It is also known as “grass bacillus” or “hay bacillus” It is also known to help with intestinal microflora and is also used as a probiotic.
Piggot, P. J. (2016). Bacillus Subtilis – an overview | ScienceDirect Topics. Sciencedirect.com. https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/bacillus-subtilis
Natto – an overview | ScienceDirect Topics. (n.d.). Www.sciencedirect.com. https://www.sciencedirect.com/topics/food-science/natto