Brined fermented foods are produced both historically and on an industrial scale in the Mediterranean area, and they make a major economic volume. For example, feta cheese, table olives, and pickles of various vegetables are examples of this food group. In addition, it is present in some traditional fermented foods that are more locally produced; Shalgam and brined vine leaves are some of them. The major purpose of the salt used in the preparation of these foods is to preserve them according to a culturally learned technique. In addition, it is to provide the products with a characteristic structure and flavor properties. The high salt content of these items, on the other hand, first causes certain health problems when consumed. Especially, high salt consumption has negative effects on human health such as hypertension, cardiovascular diseases, stroke, osteoporosis, stomach cancer, and obesity. The World Health Organization (WHO) recommends that sodium consumption for adults should not exceed 2 g per day. Besides the negative health effects as second, high salt concentration causes a weakening of nutrient and biological functional activity in traditional foods. Third, the high salt slows down the fermentation rate, prolonging the fermentation time, thereby significantly increasing production costs, including equipment investments and management costs. Last but not least, during the production process of traditional fermented foods, large amounts of high-saline wastewater are released, which require high treatment costs and can cause environmental pollution such as soil salinization and reduction in soil fertility and biodiversity.
In the scoop of the problem described above, salt alternative vegetable sources will be evaluated in order to reduce the sodium content in fermented foods prepared by brining in the Mediterranean region. In addition, it will be supported by co-culture and innovative technologies to increase protection. This project also aims to ensure that foods such as pickled feta cheese, olives, and pickles, which are among the products of the Mediterranean region, are included more in people’s diets and are consumed as healthier food. We will perform the fermentation control and monitoring of fermented foods using alternate salt sources in accordance with this project’s concept.
We are looking for partners for the production of fermented foods specific to the Mediterranean region and for partners who are experts in salt chemistry.
fermented food, salt replacement, healthy food,
