You make a plain food–rice, dal, curd. Nothing unusual.
However, what about a plate that is not food?
But what could be there where the life is hidden?
Before food arrives on your plate, microorganisms are very important. They are utilized in fermentation, preservation, and in converting raw materials to simpler biochemical activities to produce more nutritional forms.
An example of this is take curd. Such bacteria as Lactobacillus turn lactose to lactic acid, which enhances the digestibility and boosts the intestinal flora. Equally, fermented batters go through a controlled microbial proliferation that improves flavor and nutrient availability.
Food conservation even speaks a story of microbes.
Why does it not easily spoil pickle that is properly stored?
Since there exist certain environmental factors such as salt, oil and acidity that favor the survival of the useful microbes, it is necessary to prevent the development of the harmful ones.
This is the change of opinion:
Microbes are not disease causing agents only: they are significant food scientific and health support.
What appears to be an ordinary dinner is actually a product of ongoing microbial interaction an unseen workforce that is defining what we eat, how we digest, and how we remain healthy.
MBH/AB
