Fermented Foods

Fermented foods are foods that have undergone chemical and biochemical changes through the action of microorganisms and enzymes. Fermentation preserves food, enhances its nutritional value, and develops characteristic taste, aroma, and texture. During this process, lactic acid bacteria, yeasts, and other microorganisms play key roles.

Fermented Dairy Products

Fermented dairy products are produced by fermenting milk with lactic acid bacteria and sometimes yeasts. These products enhance nutritional value, improve digestibility, and allow for long-term storage.

• Yogurt and Kurut: Yogurt is made from cow, sheep, or goat milk. Kurut is the sun-dried form of yogurt and ayran, traditionally produced in Eastern Anatolia to meet yogurt needs during winter. When diluted, it forms a thick fermented dairy product consumed with soups and mantı.
• Kefir: Produced by fermenting milk with kefir grains. During fermentation, ethanol and lactic acid are formed, and the product exhibits probiotic properties.
• Kımız: Made from mare’s milk, it is a traditional fermented dairy beverage in Central Asian cultures.

Fermented dairy products exhibit blood pressure-lowering, cholesterol-lowering, and immune-supporting effects. They contain vitamins and compounds with antihypertensive and anticancer properties that support bone health.

Fermented Meat Products

Fermented meat products are produced by mixing meat and fat with spices and additives, followed by fermentation and drying. Their primary purpose is to deliver a desirable flavor and enhance nutritional value.

• Sucuk: Traditional Turkish sucuk is made from a mixture of meat and fat, seasoned with spices and additives, then matured through fermentation.
• Pastırma: Produced by salting and drying beef carcasses, followed by coating with çemen; it is consumed in thin slices.

The fermentation of meat products develops their characteristic flavor, aroma, color, and extends their shelf life.

Fermented Fish Products

Since fish is a highly perishable food, fermentation allows for long-term preservation and flavor enhancement.

Fish Sauce: Produced by long-term fermentation of fish and salt in Northern Europe; used as a salty, aromatic condiment.

Fermented fish products retain protein and nutritional value and may acquire probiotic properties through microbial activity.

Fermented Vegetables

These are products resulting from the lactic acid fermentation of vegetables. Fermentation extends shelf life and improves digestibility.

• Kimchi: Made by fermenting cabbage, carrots, garlic, and other vegetables in brine.
• Sauerkraut: White cabbage is sliced and fermented with salt; used as a garnish.
• Gundruk: Produced by fermenting red radish and green leafy vegetables.
• Sunki: Prepared by low-temperature fermentation of turnip and red radish leaves.

Fermented vegetables contain probiotics and biologically active compounds; they show potential to reduce colon cancer risk and support immune function.

Fermented Cereal and Legume Products

Fermented cereal and legume-based products are prepared to enhance protein content, improve digestibility, and develop bioactive compounds.

• Tarhana: Produced by fermenting and drying a mixture of yogurt, wheat, and vegetables.
• Boza and Mahewu: Fermented beverages made from wheat and maize respectively; they exhibit probiotic properties.
• Soy Products: Soy sauce, natto, miso, and tempeh are fermented soy-based products. Natto and tempeh contain isoflavones and vitamin K2, with beneficial effects on bone health and reduction of postmenopausal osteoporosis symptoms. Miso is used in soups and sauces and exhibits antioxidant and probiotic properties.

Fermented cereal and legume products show cholesterol-lowering and antioxidant effects. Some contain estrogen-like compounds that contribute to hormonal balance.

Functional and Therapeutic Effects of Fermented Products

Fermented foods possess antimicrobial, antioxidant, probiotic, and cholesterol-lowering properties. Lactic acid bacteria provide antihypertensive effects. Probiotics may reduce the risk of colon cancer and support intestinal detoxification. Fermented products contribute to strengthening the immune system. Fermented dairy products lower cholesterol levels, while fermented soy products contain components that support bone health.

Fermented foods are produced using both traditional and modern methods, widely consumed globally, and represent an important field in nutritional science.

Warning: The content presented here is intended solely for general encyclopedic information. These details must not be used for diagnosis, treatment, or medical advice. Before making any decisions regarding health, always consult a physician or qualified healthcare professional. The author and KÜRE Encyclopedia assume no responsibility for any consequences arising from the use of this information for diagnostic or therapeutic purposes.