Early human fermentation methods can be traced back thousands of years and were primarily used for the preservation of food and the production of alcoholic beverages. Some of the early fermentation methods used by humans include:
1. Beer production: Archaeological evidence suggests that beer production began around 7000 to 6000 BCE in ancient Mesopotamia (modern-day Iraq). Early humans would ferment grains such as barley and wheat to produce alcoholic beverages. The process involved mashing grains, germinating them, and then fermenting the resulting sugars with wild yeast present in the environment.
2. Wine production: The production of wine dates back to around 6000 BCE in ancient Georgia. Early humans would crush grapes and allow the juice to ferment with the natural yeast present on the grape skins. The fermentation process converts the sugars in the grape juice into alcohol, resulting in wine.
3. Sourdough bread: Sourdough bread has been made for thousands of years, with evidence dating back to ancient Egypt around 1500 BCE. Sourdough is made by fermenting a mixture of flour and water with wild yeast and lactobacilli bacteria. The fermentation process produces carbon dioxide, which gives the bread its characteristic rise, flavor, and texture.
4. Pickling: Pickling is a method of preserving food by fermenting it in a brine or vinegar solution. Early human fermentation techniques for pickling involved submerging vegetables or fruits in a saltwater solution or fermenting them with natural yeasts and bacteria. The fermentation process lowers the pH of the food, creating an acidic environment that inhibits the growth of harmful bacteria and extends the food’s shelf life.
5. Fermented dairy products: Early humans in different parts of the world independently developed methods to ferment dairy products. For example, in the Middle East, people started fermenting milk into yogurt around 5000 BCE. Yogurt is made by adding specific strains of bacteria to milk and allowing them to ferment the lactose, creating a tangy and creamy product. In other regions, like Mongolia, fermented mare’s milk called koumiss was made by introducing specific bacteria to the milk and allowing it to ferment.
These early human fermentation methods played a significant role in the development of various culinary traditions and allowed for the preservation of food, making it possible for humans to store and consume a broader range of items.
Fermentation has been used by humans since ancient times to develop many products, including foods, medicines, and fuels. The history of fermentation dates back to as far as 10,000 B.C.E., when the first human civilization emerged in a region called the fertile crescent (today’s Middle East). People back then did not have today’s scientific knowledge, but they were still able to analyze the world and develop technology. Carl Sagan, a famous scientist, stated that fermentation is humanity’s oldest biotechnological tool[1]. Archaeological evidence shows that beer brewing from cereals dates back 13,000 years, and in ancient Egypt, dairy products, fermented bread, and beer were dietary staples. In China, chemical analysis of ancient pottery jars indicates the existence of fermented products of rice, honey, and fruits as early as the seventh millennium B.C. Fermentation was an integral part of other ancient civilizations, including beer brewing in Babylonia, soy sauce production in East Asia, and fruit fermentation in Greece[2].
Citations:
[1] https://kids.frontiersin.org/articles/10.3389/frym.2021.568656
[2] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8618017/
[3] https://www.journals.uchicago.edu/doi/full/10.1086/715238
[4] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823516/
[5] https://rockedu.rockefeller.edu/component/biochemistry-fermented-foods/
