Hidden Heroes in the Ecosystem: Microscopic Life Forms and Fermentation

In the ecosystem we live in, everyone has a different role. People go to work, invent things, hammer nails, knit, design, and form teams to create new products. Plants and animals are also constantly active, just like humans. In short, all living beings in this world are busy.

But what about microscopic organisms, which are invisible to the naked eye? Every living thing, big or small, makes this world different from how it was 10 seconds ago. There are times when we feel like we're not doing anything important, or when we underestimate the things we've done. In reality, even the crumbs we spill while sitting in the park and eating a simit contribute to this ecosystem.

Sometimes we watch people who have accomplished great things on live broadcasts. But are we ready to listen to the stories of the hidden heroes, the microscopic life forms? We may not be able to invite them to a Ted Talk, but they are too humble to boast about their achievements. However, through the light of science, we can observe what they do.

Fermentation: The Wonderful World of Microorganisms

These creatures don't have fixed working hours; they are constantly active. "Fermentation" is one of the things they do. Known by its popular name today as "Fermentation".

From grapes to wine, from grains to beer, from milk to kefir, from tea to tea... The list of fermented foods is endless.

Black tea, which we drink, is also a product that has undergone a fermentation process. Otherwise, we would be drinking green tea.

What is Fermentation?

Fermentation, in the simplest terms, is the process by which microorganisms work on perishable foods, increasing their nutritional value and digestibility, and creating a new product. Microorganisms can turn milk into yogurt, or cheese. After fermentation, milk is no longer milk, it is a new product.

The sentences "I fermented kefir" or "I made vinegar" are not entirely accurate. The person cannot ferment kefir unless they are a bacterium themselves. They can only provide the right environment for the microorganisms to turn milk into kefir. Once the appropriate environment is set, it is up to the bacteria.

There is no guarantee that bacteria will always produce wonderful things. Sometimes, unwanted results can occur. It is our job to provide the right environment for them to do what we want.

We Should Appreciate Microorganisms

If we manage microorganisms well, we can obtain enriched products that help protect our health. Just as we appreciate humans, animals, and plants, we should also appreciate microorganisms. We should lovingly and respectfully remember the folk hero Nasreddin Hodja, who tried to ferment a lake with yogurt starter.

Best Regards from Lazika Blog