The Probiotic Promise by Michelle Schoffro Cook

Author:Michelle Schoffro Cook [Cook, Michelle Schoffro]
Language: eng
Format: epub
ISBN: 9780738217956
Publisher: Da Capo Press

Alcoholic Fermentation

Yeasts ferment grains, potatoes, grapes, or sugarcane, among other foods, in an environment absent of oxygen to make beer, wine, and other alcoholic beverages. In this process the yeasts produce alcohol (ethanol) and carbon dioxide. Although some of these beverages contain beneficial probiotics, the alcohol, carbon dioxide, and yeasts may present challenges to the body when drunk frequently.

Vinegar Fermentation

Similar to alcoholic ferments, vinegar is formed when the alcohol is exposed to oxygen and in the presence of a group of bacteria called Acetobacter, which convert alcohol into acetic acid, or vinegar. You may have experienced this process if you’ve ever left a bottle of wine open for a long period of time. Some examples of this acetic acid–type of fermentation include apple cider vinegar, red or white wine vinegar, and coconut vinegar. If kombucha tea is fermented for longer than the desired length of time, it can turn into vinegar because the kombucha culture contains the Acetobacter bacteria; however, if you want a green tea vinegar, this lengthier culturing time may be desirable.

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