The Unsung Heroes of the Ecosystem: Microscopic Organisms and Fermentation

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

But what about the microscopic organisms invisible to the naked eye? All living things, big or small, make this world a different place than it was 10 seconds ago. Sometimes we think we're useless, underestimating the work we do. In reality, even the broken pieces of bread we spill while sitting in the park eating a bagel contribute to this ecosystem.

We sometimes watch people who have achieved great things appear on live broadcasts. But are we ready to listen to the accomplishments of microscopic organisms, the unsung heroes? If only we had the chance to invite them to a Ted Talk, but they are far too modest. They don't talk about their achievements, but we can observe them through the lens of science.

Fermentation: The Amazing World of Microorganisms

These organisms don't have fixed working hours; they are constantly active. "Fermentation" is the name of one of the processes they perform. It's currently popularly known as "fermentation."

From grapes to wine, from grains to boza (a fermented drink), from milk to kefir, from tea to tea... Fermented foods (foods that have undergone a fermentation process) are countless.

The black tea we drink is also a fermented product. Otherwise, we would be drinking green tea.

What is fermentation?

Fermentation, in its simplest definition, is the process by which microorganisms process 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.

Sayings like "I made kefir" or "I made vinegar" aren't actually accurate descriptions. A person cannot make kefir themselves, unless they are a bacterium. They can only provide the right environment for bacteria (microorganisms) to convert milk into kefir. Once the necessary environment is provided, the rest is up to the bacteria.

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

We should appreciate microorganisms.

If we can manage microorganisms well, we can obtain enriched crops that protect our health. We should appreciate microorganisms as much as we appreciate people, animals, and plants. It is also worthwhile to remember with love and respect our folk hero Nasreddin Hodja, who tried to ferment the lake with yogurt starter.

Greetings from Lazika Blog