University:
Swansea University
Course:
PM134 | Microbiology
Academic year:

2023
Views:

208

Pages:

2
Author:

Amal J.

which they are formented.Yogurt - formented by bactoria that can digest the lactorein milkKgir - formented by both bacteria and yeart that are proserstogether as Kefir grains which are gelatinous culture. It isimp to shake the bottle well to distribute the graine and makeKefor Creamy, smooth and easy to drink.Consuming fermented dairy pat may lower the risk of developinghigh Bp.KimchiTraditional Side dish from Korea moderfrom various vegetable,but commonly nappa cabbage and daikon radishes with Varioussplus that have been lacto- formented ( lacto formentation - Processin which foods. are submerged in salt water and are formineby lautobacillus bacteria.AB provide benefits to human health such as improved digestioniotactose. and prevention of intestinal infections.Kimchi to have the ability to improve mental functioning due toincreasing the expression of a gene responsible for regulating psychological Stress and anxiety.Kimchi jigae - Stewmowith KimchiPickles.- Picking begine when vegetables are immersed in a salty, acidic bring.Over time. micro. organisms turn the sugars in the vegetables intolactic acid, leading to the notorious sharp flavor.Cucumber - common choice to pickle, but other can work as wellSuch as onions, peppers and beets.Pickle are source of Probiotic which can help to improve digestionand enhance the availability of nutrient in our foods and drinks.Apple Cider VinegarJar of picked PeppersXVinegar is said to originate as far backgreat toppingas 400 BC in Greece, when Hippocrates usedon salads orsandwiches.it as a medicinal treatmentApple cider vinegar has Subtle fruit notes that can add flavor todSalad dressings and sauces. The process begine by crushing applesinto juke, adding yeast and letting it ferment in barrels.Research suggests apple cider vinagar can help to control bloodsugars after a sugary meal. Also, apple cider vinegar haspolyphenols, a potential cancer -fighting nutrient.