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It also makes things rotten. The difference between spoilage and fermentation/aging is whether humans like the result at the end.
by carabiner 1y ago
It also makes things rotten. The difference between spoilage and fermentation/aging is whether humans like the result at the end.
- tough 1y agoSame could be said of fire and burnt food
- dlisboa 1y agoThe difference is whether humans get ill or not.
- charcircuit 1y agoPeople get ill from alcohol, yet it's called fermentation.
- algorias 1y agoNo, people get ill from excessive quantities of alcohol.
- literalAardvark 1y agoAcetaldehyde is always toxic, so no, they always get sick, just less sick.
- bobxmax 1y agoGetting drunk is literally poisoning yourself. Some humans just happen to enjoy the symptoms of said poison.
- accrual 1y agoKind of reminds me of dolphins taking turns chewing on pufferfish, apparently for fun/altered states. https://www.smithsonianmag.com/smart-news/dolphins-seem-to-use-toxic-pufferfish-to-get-high-180948219/ https://www.smithsonianmag.com/smart-news/dolphins-seem-to-u...
- nitwit005 1y agoMost people aren't getting drunk every time they drink. Try wine and grape juice side by side. Baring truly awful wine, the wine will taste better (I suppose you could have awful grape juice too, but, you get the idea).
- bobxmax 1y agoSure, but if alcohol didn't get you drunk consumption would plummet 95%.
- OJFord 1y agoI wouldn't be so sure... I'm certain my own would increase. (Assuming 'get you drunk' means something like 'contain ethanol' i.e. no 'buzz' or whatever but also no adverse effect on liver, the next day, ...). If you want a cold drink that isn't sweet, your choices are pretty much alcohol, alcohol-free alternative, water.
- alisonatwork 1y agoTea and coffee don't have to be sweet either, and there are lots of cold versions of those.
- kranner 1y agoAlso plenty of traditional cold drinks that are savoury or can be savoury: doogh, ayran, lassi, jaljeera, buttermilk, kvass
- ljsprague 1y agoThe dose makes the poison.
- ceejayoz 1y agoThe line between spoiled and fermented… blurs, at times. https://en.wikipedia.org/wiki/H%C3%A1karl https://en.wikipedia.org/wiki/H%C3%A1karl
- Carrok 1y agoWhat point are you even trying to make? The difference between gone bad and fermented is pretty obvious, but fine, don’t eat anything fermented if you like. I’ll be over here enjoying cheese, kimchi, beer, miso, pickles, sauerkraut, etc etc etc
- montebicyclelo 1y ago> The difference between spoilage and fermentation/aging is whether humans like the result at the end Is not whether it makes humans unwell quite an important factor..
- GoatInGrey 1y agoLiking the result at the end in a qualifier that encompasses "does not make me ill", "does not taste terrible", and various other factors.
- thebruce87m 1y agoEdit: nvm
- nkrisc 1y agoAnd veggies and meat begin decaying the moment they die. So what? The difference between spoilage and fermentation is whether it’s spoiled.
- talkingtab 1y agoWhat is fermentation really? It is a process whereby bacteria et al. process a food source, breaking it down. And the same process goes on inside your gut. Ouch, now there is spoilage for you! There is at least some research that says fermented foods have some benefits including reducing inflammation. My personal guess based on subjecting myself to more and more fermenting foods is that much of the obesity and many of the common health issues have to do with not eating enough fermenting foods. Just a guess based on a sample of one.
- elhudy 1y agoIn the case of this style of korean soy sauce, it is actually fungal enzymes from molds that colonized the meju slowly breaking down the proteins and starches over time, whilst being protected from outside forces by high salinity water. I realize you said "et al." but I couldn't help myself. There's very little bacterial activity going on in there.
- Beijinger 1y agoNo, fermentation is a process of enzymatic transformation. Black tea is fermented, for example. No need for bacteria.
- aziaziazi 1y agoI have to disagree: black tea only had an oxidation while fermented tea had an oxidation plus a fermentation by microbial activity: https://en.m.wikipedia.org/wiki/Fermented_tea https://en.m.wikipedia.org/wiki/Fermented_tea The term "fermentation" is very often used buy common language to describe both fungic and microbial activity.
- Beijinger 1y ago1. Classical (Microbiological) Fermentation: This is the most common definition, especially in biology and food science: Fermentation is the metabolic process by which microorganisms (like bacteria or yeast) convert organic compounds—typically sugars—into other substances such as alcohol, acids, or gases. Examples: Yeast turning sugar into alcohol in beer or wine. Lactic acid bacteria fermenting lactose in yogurt. 2. Enzymatic (Non-Microbial) Fermentation: In certain fields, especially tea processing, cigar aging, or cocoa fermentation, the term fermentation is also used more broadly to describe biochemical changes driven by enzymes—either from the plant itself or from microorganisms. Examples: Tea (e.g., black tea): The so-called "fermentation" is actually oxidation catalyzed by enzymes in the tea leaves themselves (like polyphenol oxidase), with little to no microbial activity. Cigars (tobacco leaves): Enzymes within the tobacco leaf, often activated by warmth and moisture, cause internal biochemical transformations (not always microbial). Cocoa beans: Initially microbial fermentation, but internal enzymes in the bean also break down compounds, affecting flavor.