Runt om i världen bedrivs forskning kring de processer som möjliggör fermentering (syrning) av mat. Här kommer vi att presenterar något av det pågående arbetet.

Tokyo University of Marine Science and Technology

Fermented foods and drinks have a very long history.
Wine already existed around 5000 BC, and
the original forms of soy source, miso, and
fermented milk existed around 3000 to 2000 BC.
These fermented products were originally made by
microorganisms mixed from the environment.

However, there are also environmental
microorganism that putrefy food.
The differenece between a fermented product and
a putrefied product is quite subjective, but in general,
a fermented product tastes good, and
a putrefied product tastes bad or has
a bad effect on the body -- for example,
it causes stomach ache.

Unique fermented products have developed
all over the world because of regional differences in,
for example, produce, climate and culture.
Therefore, these regional and recial differences
have a big effect on whether somethig is
considered fermented or putrefied.

What is considered a good fermented food
in one region may be considered a disgusting
putrefied product in another region.

147 scientific reports of fermented food
100 scientific reports of fermented food
Livsmedelsförordning (1971:807)

Surströmming - säker mat som bakterierna inte rår på
Nyttiga mikroorganismer