Fermented foods - not all have the same amount of friendly bacteria.

Posted by Aleksandra Glapinska on

Picking fermented foods such as yogurt can be a great way for us to ingest 'friendly' live bacteria that may be associated with git health and overall health benefits. But not all fermented goofds contain live microbes and when they do, the varieties of these tiny life types can differ extremely between products.
Fermentation has long been used to extend the life span of foods and sometimes enhance their taste. But more just recently we've begun to discover the function fermented foods with live microorganisms might play in promoting our health. 

Fermented foods are an excellent source of live microorganisms, particularly lactic acid bacteria (LAB), species that have been connected with health benefits. However, the number of microorganisms in fermented foods varied extensively according to the kind of food, the area it came from, and for how long it had been kept before it was checked. 

Many of the microorganisms discovered in fermented foods can endure as they travel through the gut to the bowel.  Here they join the huge microbe community that naturally inhabits our gut and, although they're just going through, they can modulate this community to give us a healthy increase. Studies have shown the possible health benefits of fermented foods such as yogurt may consist of lowering the threat of type 2 diabetes and of cardiovascular illness.

All of us know that live yogurt contains loads of these friendly germs but we're typically in the dark when it familiarizes the real quantities of live organisms in numerous different fermented foods-- which might be key to determining their health advantages.

Finding the microbe content of fermented foods.
To discover out more, the scientists looked at over 140 research studies that have determined the numbers of live organisms in the most commonly taken in fermented foods, primarily those offered in our stores. They included fermented foods that are popular in various regions of the world, from cultured dairy items, fermented sausage and veggies, to cereal-based and soy-based fermented foods. 

Yogurts and other dairy products can have high levels of bacteria.
All the yogurts in the survey included the 2 yogurt culture organisms (Streptococcus thermophilus and Lactobacillus delbrueckii subsp) at levels from <104 to 109 cfu (colony-forming units, used to estimate viable bacteria) per gram or ml. These levels were similar in frozen yogurt. Where the yogurts were made with additional probiotic bacteria, these were present in counts of up to 108 cfu/g. 

A various picture emerged for the chesses, of which over 30 types from 18 nations were surveyed. The highest microbial counts remained in Tilsit cheese aged 2-4 months. Parmesan and Swiss Gruyere, both more than 1 year old, had no detectable bacteria.

Fresher products such as yogurt and other cultured dairy items tended to have greater levels of friendly live bacteria than older cheeses, for example.

Other fermented items differed widely in bacterial content.
The authors evaluated results from a vast array of other fermented foods from worldwide, showing that:

Fermented pork and beef from several nations differed from having undetectable counts up to high levels-- 1010 cfu/g. Fermented sausages in the USA typically had fewer microorganisms than those from European countries where they tend to be made by smaller sized makers.
The popular fermented cabbage recipe, sauerkraut, had LAB counts from103 to 108 cfu/g, while olives grown in Europe and the USA consisted of 104 to 108 cfu/g LAB.
Similar variations were seen in traditional Asian fermented items such as tempeh and fermented fish.
Fermented porridges and gruels made with millet or maize and extensively eaten in numerous African nations ranged in their bacterial count from 105 to 109 cfu/g.
For beer, LAB counts ranged from 102 to 105 cfu/g differing with type and age of the beer.

Some fermented foods have no live organisms.
Some foods are made through fermentation but do not contain live organisms by the time we pertain to consume them. Bread, some beers and wine, use yeasts for fermentation, however, the organisms are killed or gotten rid of during production. Such foods may still be able to exert health advantages even without the live microorganisms, for instance, the fermentation might produce vitamins or other bioactive molecules that are not present in the original food. 

The number of live bacteria do we require?
Couple of guidelines exist on the numbers of live microbes we ought to be eating to get a health advantage. The only exception, state the authors, is for yogurt in improving lactose tolerance, for which the European requirements need that yogurt needs to consist of a minimum of 108 cfu live starter bacteria per gram. 

Recent research study has suggested that we 'd need to consume 1010 cells to influence our gut microbiota and supply a prospective health advantage. We might achieve this by consuming 100 g of fermented food including 108 cells/g, the authors state. Their results reveal that this ought to be possible with several of the fermented products evaluated-- for example, consuming 100 g of yogurt daily, including 108 cfu/g LAB, would provide us our everyday target of 1010  microbes.

Fermented foods in dietary guidelines.
The authors recommend that fermented foods should be consisted of in dietary guidelines for specific populations, possibly presenting fermented foods early in youth as part of the daily diet. Regularly consuming fermented foods might also be particularly valuable for people in low-income communities that are particularly vulnerable to gut infections.

We might accomplish this by eating 100 g of fermented food containing 108 cells/g, the authors state. The authors recommend that fermented foods must be consisted of in dietary guidelines for specific populations, perhaps presenting fermented foods early in childhood as part of the day-to-day diet plan.

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