My presentation

 2043034 Tsuyoshi Horikawa

 This time, our group will give a presentation on fermented foods. He gave a presentation on the characteristics of fermented foods. First, he described the history of fermented foods. It turns out that the world's first fermented food is said to be wine. Surprisingly, it was 8000 years ago. I learned that the first fermented foods made in Japan were like soy sauce made in the Jomon period.

 Next, he gave an overview of fermented foods. Microorganisms used to make fermented foods include molds, yeasts, and bacteria. Cheese is famous as a fermented food often made from mold. However, sake, soy sauce, and miso are also made from mold. It is made from Jiuqu, a type of mold. Foods made from yeast include alcoholic beverages and bread. However, I was surprised to learn that vinegar is made from yeast. Natto is still the most famous food made from bacteria. However, I learned that fermented foods are not made from a single microorganism, but are made by the involvement of multiple microorganisms.

 Finally, he mentioned the benefits of fermenting. The biggest merit is that the taste will increase. I think the most important thing about food is whether it is delicious or not. Fermenting foods will increase their nutritional value. The second merit is that it is more storable. In other words, fungi and molds suppress the growth of spoilage fungi and molds. He found this to be very interesting. It is said that it is also an advantage to prepare the intestinal environment. 

 I knew to some extent about the health of fermented foods, but this presentational made him more interested.