The uncommon term zymolysis is not an often-used household word, but the process is part of our daily lives. “Zymo” is the root word of enzyme and “lysis” means to breakdown or destroy. Both are rather common terms for biologists. The more recognizable word is fermentation. Fermentation and the microorganism relationships with humankind have long existed and proved beneficial to preserving and transforming nutritional availability. Some of the more common products developed by fermenting organisms include bread, beer, wine, distilled spirits, yogurt, kimchi, miso, and kombucha. Records from Chinese and Iranian archives around 7,200 BCE note evidence of the serendipitous use of fermentation. This supposed accidental discovery of fermentation resulted from fruits and vegetables left unattended in storage. The process of fermentation was recognized and utilized as long ago as 4,000 BCE. The Sumerians, in Mesopotamia, utilized fermentation to transform grains into beer. This was the first microbrewery. The fermentation process converted grains into a nutritional and safe-to-consume product that was used by people of all ages, including children. Several historical accounts reference beer being termed “liquid bread” as a daily food staple. There are two basic types of fermenting microorganisms: Alcohol producing and lactic acid producing. The alcoholic fermentation results in beer, wine, and bread, whereas lactic acid fermentation is associated with cheese and yogurts. Not only does fermentation extend the shelf-life of foods and beverages, but it also makes the nutrient content more bioavailable and often results in a healthy microbe population that assists in gut absorption of nutritive components. This is where the term probiotic stems from and the widely touted, but often dubious, marketing claims of “gut healthy.” I am the first to admit the enjoyment of select fermented food products demand an acquired taste to fully appreciate the flavor profile. While I am all on board with steady rations of bread, cheese, beer, yogurt, and kimchi, the train has not yet left the station for me in Kombuchaville.
