They live inside and outside us, and they are essential for our well-being, for the production of healthy and sustainable food, and for the health of ecosystems. They are live microorganisms: invisible, countless (scientists estimate that bacteria in our body outnumber our cells), and essential.
These invisible organisms play an essential role in soil biological cycles, such as nitrogen fixation and the decomposition of organic matter. Their presence ensures soil fertility and, consequently, the quality of food. Harnessing microbiomes in agriculture makes it possible to produce more nutritious and safer food while reducing the use of chemical fertilizers and promoting more ecological farming systems. The “one health” approach, which links soil, plant, and human health, highlights the importance of microorganisms for global well-being. Even in the food industry, microorganisms are essential for the fermentation of many foods, helping improve their shelf life, flavor, and nutritional value. Research on the microbiome is opening new pathways for food sustainability and safety.
Bacteria and yeasts are also natural ferments that trigger complex biological processes, transforming sugars in food into acids, gases, or alcohol. For millennia, they have been used to preserve and improve the taste and quality of food, while also providing significant health benefits. Foods like kefir, yogurt, miso, tempeh, and kombucha are particularly rich in probiotics, which promote the balance of intestinal flora and strengthen the immune system. Kefir is known for its soothing effect on the digestive system, while yogurt is one of the most common sources of lactic ferments. Miso, often used in Japanese cuisine, is a concentrate of proteins and minerals such as calcium and magnesium, and is also a powerful antioxidant. Tempeh, derived from the fermentation of soybeans, is an ideal choice for those seeking a plant-based protein-rich alternative, while kombucha, a fermented tea-based drink, is appreciated for its detoxifying properties and immune support.
Fermented vegetables, such as kimchi and sauerkraut, also provide significant benefits. Thanks to their richness in lactic acid bacteria, they not only help improve digestion but are also a valuable source of essential vitamins such as vitamin C and vitamin K. These fermented foods promote better digestion, reduce inflammation, and improve nutrient absorption, making them a key component of a healthy and balanced diet. Regularly incorporating natural ferments into one’s diet can therefore lead to long-term benefits for overall health and help maintain a balanced gut microbiota, which is essential for the body’s overall well-being.
