"I often hear about fermentation lately, but what does it mean?" In this article, Agukuru, which conveys fermentation to the next generation, will introduce the "difference between fermentation and putrefaction" in one minute in an easy-to-understand manner.
In fact, the mechanism of fermentation spoilage is the same.
In both cases, the action of microorganisms decomposes organic matter to produce new substances.
The difference between fermentation and putrefaction is
Fermentation: Microorganisms produce substances that are beneficial to humans. .
"Fermentation" changes the taste, aroma, and color of ingredients to be beneficial to humans.
Bacteria that promote fermentation are called "fermenting bacteria" , and lactic acid bacteria and aspergillus are fermenting bacteria.
On the contrary, "rot" decomposes proteins and amino acids to generate harmful odors such as ammonia.
Bacteria that promote putrefaction are called "spoilage bacteria".
For example, in the case of milk, if it is left unattended and exposed, putrefactive bacteria such as germs will invade and it will become rotten.
If you drink it, it can cause diarrhea and vomiting, resulting in food poisoning.
However, when milk contains lactic acid bacteria instead of putrefactive bacteria, it becomes yogurt.
"It is culture, not science, that distinguishes between fermentation and spoilage. 』 Fermentation scholar Takeo Koizumi, who is said to have no strangers in the fermentation industry, says this.
It is easy to understand if you think about natto.
Natto is a fermented food that we Japanese are familiar with, but what about foreigners?
In the United States and elsewhere, there is no food culture that eats natto, so you would say, "This is rotten."
(Recently, natto has begun to be recognized as a fermented food in Japan.)
In other words, it is our human subjectivity whether the food is fermented or spoiled.
It can be said that determines what kind of values are shared in what kind of culture.
Fermented foods also spoil.
While we also sell fermented foods, we are sometimes asked "Fermented foods are fermented so they don't rot, right?" But that's not the case.
It is true that fermented foods are less likely to spoil because they prevent the invasion of spoilage bacteria in an environment where fermenting bacteria (lactic acid bacteria, etc.) predominate.
In the case of miso and soy sauce, the high salt concentration may prevent spoilage.
However, in the case of amazake, although it is a fermented food, if it is not properly managed, germs will grow and spoil.
How was it?
So far, I have talked about the fact that fermented foods also spoil due to the difference between fermentation and spoilage.
Fermentation and putrefaction have the opposite meanings, but it was human I was surprised when I first learned about it.
Please try to aim for a healthy life by learning more about fermented foods!
"What is the difference between fermentation and putrefaction?" Fermentation is beneficial to humans, and putrefaction is harmful to humans.
Corruption: Microorganisms produce substances that are harmful to humans.
It is 
Fermentation and putrefaction are separated by sharing culture and values.
Conclusion
