Don't Eat Me. I'm Rotten. Trivia Quiz

Answer: No, the bacteria used in fermentation are probiotic and actually beneficial.

When fermentation uses bacteria, it actually helps preserve the food. The bacteria used are probiotic, a healthy type of bacteria our bodies use to help break down food in the small intestines. The fermentation process creates an environment more to the probiotic bacteria's liking, allowing the healthy bacteria to flourish, which suppresses the harmful bacteria, thereby making the food safe to eat.

Answer: Lactic acid and carbon dioxide

Most animals and some bacteria primarily use oxygen in the process of making energy. However, when oxygen is not present, muscle cells in animals and anaerobic bacteria make energy without oxygen. So by eliminating the oxygen and replacing it with CO2, the anaerobic bacteria are able to do just fine, but the bacteria that depend on the oxygen die off.

In addition, the lactobacillus thrives in an acidic environment and the lactic acid provides the right pH for it to win the survival of the fittest battle.

The net result is there is only room for the lactobacillus to grow, and with lactobacillus being healthy for the gut, not only is the food preserved, but the gut biome adds more healthy bacteria to the digestive tract.

Answer: No, commercial pickles use heat and vinegar to preserve instead of fermentation.

Commercial pickles are made by using heat and vinegar. The heat first to kill any bacteria and then the vinegar to create an environment that the bacteria cannot thrive in and thereby preserving them. Traditionally, however, pickles were indeed made by fermentation, in a similar method to sauerkraut or kimchi.

This process would use brine instead of vinegar, which suppresses the harmful bacteria and allows the probiotic bacteria to thrive resulting in a salty and slightly acidic preservation solution.

Answer: Loaded with vitamin A

Tempeh is made from fermenting soybeans. Due to the fermentation process, which often uses mold as the live component, many of the nutrients are slightly broken down making them easier for the body to use. This process also tends to boost the amount of antioxidants as well.

While soybeans are loaded with nutrients like vitamin C and iron, there is no significant amount of vitamin A in soybeans or soybean products.

Answer: Rice

To make tofu, soy milk is traditionally curdled with a coagulating agent called nigari, which is a type of sea salt rich in calcium and magnesium. However, mass manufacturers will typically use calcium sulfate or magnesium chloride. The texture and firmness of the tofu is often a result of the concentration of water that is used. So more silky tofu is due to higher water content and more firmly textured tofu is due to lower water content.

In Chinese cuisine, tofu is often made by fermentation, particularly when used as a condiment.

Answer: Ethanol and carbon dioxide

After the barley, water, hops, and malt have been heated and then cooled, the resulting liquid is called wort. The temperature of the wort is controlled tightly and yeast is added. The yeast consumes the sugar from the wort and in the process gives off the byproducts of ethanol, carbon dioxide, and heat.

The temperature has to be controlled, otherwise, the yeast stops growing. Other factors that can stop the yeast from growing are the available sugar running out, the alcohol concentration getting too high, or total time allowed for the yeast to grow. Most beers are filtered which means the yeast is removed before bottling.

Some microbrews are unfiltered in which case the dead yeast form a layer at the bottom of the bottle. The yeast is safe to consume.

Answer: Probiotics are added back in before packaging.

Commercial yogurt production requires the yogurt to be pasteurized to ensure harmful bacteria are removed. Yogurt can be homemade quite easily by heating the milk first to sterilize it, and then before it completely cools, add the lactobacillus and then allowing the yogurt to sit in a warm environment for several hours.

Answer: Fermented and cured

Salami, and a few other types of sausage, get their signature flavor and texture from the fermentation process, however, they are also cured which is simply the removal of water from the meat. Curing also reduces the ability of spoilage bacteria to get in and ruin the meat. Bacteria need water to grow and the process of salting meat or adding nitrates pulls enough water out that the meat is no longer a good host for bacterial growth.

Answer: Penicillin-producing fungus

During the preparation of blue cheese, lactobacillus is first added to curdle the milk and help it solidify. Once the cheese starts to curdle, it is cut in places, which helps moisture drain from the cheese. If more cuts are made resulting in smaller curd sizes, a harder cheese is produced. Once the cheese has the desired moisture concentration, a fungus called penicillium roqueforti is added to it and churned in. (Yes - this is the same microbe that creates the antibiotic penicillin.) Then the cheese is stored for several weeks to months to allow the penicillium to produce the signature taste that is associated with blue cheese.

Interestingly, the enzymes within the blue cheese break down the penicillin produced, which makes the cheese safe to eat for people with penicillin allergies. But, this also means blue cheese is not a good antibiotic for treating an infection.

Answer: Korean

Kimchi is a major staple of the Korean diet and there are over a hundred different varieties to choose from. It is touted as a healthy food option providing both probiotics and antioxidants. Some studies claim that daily consumption leads to lower LDL cholesterol as well as boosting the immune system. One drawback to kimchi is that it is frequently high in salt.