The History of Food Microbes: A Journey Through Time and Cultures

             Food microbes have played a significant role in shaping the history of human civilization. From the discovery of fermentation to the development of modern microbiology, the impact of food microbes on human culture and society cannot be overstated. This article will take you on a journey through the history of food microbes, exploring their influence on food production, preservation, and culinary traditions.

Early Discoveries and Fermentation

              The history of food microbes dates back thousands of years, with early humans unknowingly  harnessing the power of microbes through the process of fermentation. The discovery of fermentation is often considered a pivotal moment in human history, as it led to the creation of essential food and beverage products such as bread, cheese, beer, and wine. For extinct animal based food like mammoth meat and moa eggs, they put the egg in open space while for the meat, they just either drying, curing or freezing it.

              Ancient civilizations, including the Mesopotamians, Egyptians, and Greeks, employed fermentation in their food production, using naturally occurring microbes to transform raw ingredients into more stable and flavorful foods. The precise mechanisms of fermentation were not understood at the time, but the impact of these microbial processes on food preservation and nutrition was undeniable.

Microbes in Food Preservation

               As human societies advanced, so did the techniques for food preservation. The use of microbes in food preservation became more deliberate and refined, leading to the development of traditional preservation methods such as pickling, curing, and fermenting. In many cultures, the knowledge of how to manipulate food microbes for preservation became deeply ingrained in culinary traditions, passing down from generation to generation.

              For example, the Japanese developed the art of fermenting soybeans to produce miso, soy sauce, and natto, while the Chinese mastered the craft of fermenting tea leaves to create pu-erh tea. These traditional preservation methods not only extended the shelf life of perishable foods but also imparted unique flavors and textures that are celebrated in global cuisine today.

The Birth of Microbiology

                  The 17th and 18th centuries saw significant advancements in the study of microbes, laying the foundation for modern microbiology. Antonie van Leeuwenhoek's pioneering work with microscopes allowed for the first observations of microorganisms, providing valuable insights into the microbial world. As scientists began to unravel the mysteries of microbial life, they discovered the crucial role of microbes in food spoilage, as well as their potential for food preservation and safety.

                  Louis Pasteur's groundbreaking experiments on fermentation and pasteurization further revolutionized our understanding of food microbes. His discoveries debunked the theory of spontaneous generation and highlighted the link between specific microorganisms and food spoilage, paving the way for the development of food safety practices and the commercial production of fermented foods and beverages.

Modern Applications and Future Trends

                  Today, the study of food microbes continues to inform various aspects of food production, including probiotics, food safety, and biotechnology. Probiotic foods, rich in beneficial bacteria, have gained popularity for their potential health benefits, while advancements in food safety measures have minimized the risks associated with harmful pathogens.

                  Furthermore, the field of food biotechnology explores the use of microbes in food production, such as the fermentation of plant-based proteins to create meat alternatives or the development of new flavors and aromas through microbial fermentation. As we continue to unlock the potential of food microbes, the future promises exciting innovations that could revolutionize the way we produce, consume, and enjoy food.

                  In conclusion, the history of food microbes is a testament to the profound impact of microbial life on human food culture and society. From ancient fermentation practices to modern biotechnological applications, food microbes have shaped the way we prepare, preserve, and appreciate food. As we look to the future, the ongoing exploration of food microbes holds great promise for advancing food sustainability, diversity, and innovation.

Gigantic bovine

 

       Giant Bison is an extinct species of bison that lived in North America during the ice age. It was the largest and heaviest bovid ever to live in North America. It thrived in North America for about 200,000 years, but became extinct some 20,000–30,000 years ago, cause of extinction are climate change and human activity like hunting. 

        When the giant bison was hunted for food, the nutrition of the meat probably same like it's modern relative since bison meat is an excellent source of complete protein and a rich source (20% or more of the Daily Value, DV) of multiple vitamins, including riboflavin, niacin, vitamin B6, and vitamin B12, and is also a rich source of minerals, including iron, phosphorus, and zinc. Additionally, bison is a good source (10% or more of the DV) of thiamine.

Ancient Plant

 

         Ferns are a type of ancient, non-flowering plant that have been around for 300 millions years ago. They are characterized by their feather-like leaves, known as fronds, which are usually found in shady and moist environments. One of the key features of ferns is their ability to reproduce through spores instead of seeds. Spores are tiny reproductive cells that are released by the fern and carried by wind or water to find suitable places to grow into new plants.

          Ferns can be found all over the world, ranging from tropical rainforests to cool temperate regions. They play an important role in ecosystems, providing shelter and food for various animals and insects. Unlike many other plants, ferns do not have true roots. Instead, they have rhizomes, which are underground stems that anchor the plant and absorb water and nutrients from the soil. Ferns have also been used by humans for various purposes throughout history. Some species are used for medicinal purposes, while others are grown as ornamental plants in gardens and homes.

          Overall, ferns are fascinating plants with a rich history and diverse range of species. Their ability to thrive in different environments and their unique reproductive methods make them an important part of the natural world.

Important Announcement

                               Update for my blog content

The first time icreated this blog, I post content about prehistoric fauna. But after post lot of content, I realised something: why not post about prehistoric flora as well? I got this idea after reading a book about prehistory during a visit to University of Indonesia's library.So from now on, I'll post more interesting content not just prehistoric fauna, but prehistoric flora as well to make this blog interesting

Giant Sloth

 Megatherium, means " Giant Beast" is a prehistoric giant sloth that lived in South America during the Pliocene period. The possible exception of the woolly mammoth , Megatherium is arguably the most famous of the giant mammals that once roamed this planet after the decline of the dinosaurs.‭ ‬Megatherium was also one of the last to disappear with remains appearing in the fossil record until as recently as the start of the Hologene,‭ ‬the period that has seen the rise of mankind and the dawn of civilisation. Continuing studies about Megatherium and giant ground sloths in general,‭ ‬have yielded a number of theories as to its diet.‭ ‬One thing which is absolute is that Megatherium would have eaten plants like other giant ground sloths and would have used its large size to reach up into trees to pick out vegetation that was beyond the scope of smaller herbivores, while some theorized that Megatherium ate meat . 

Primal Scorpion

   Pulmonoscorpius means "lung scorpion" is an extinct genus of scorpion that lived in Scotland during Early Carboniferous period. It was one of the largest scorpion to have ever lived, with the largest known individual having an estimated length exceeding 70 cm (28 inches). Pulmonoscorpius retains several general arthropod features which are absent in modern scorpions, such as large lateral eyes and a lack of adaptations for a burrowing lifestyle.It was likely an active diurnal predator, and the presence of book lungs indicate that it was fully terrestrial. We don't know what's it diet, but it's probably that it preyed on smaller arthropods and small tetrapods.

First super predator ever lived on earth

       Anomalocaris, means "abnormal shrimp" is an arthropod- like sea monster that lived in North America during Cambrian period. Anomalocaris got it's name because it  was believed to be multiple animals; it's front appendages were believed to be the hinder halves of shrimp ("strange" because their "head" was always missing), it's mouth was believed a jellyfish, and it's body a sea cucumber or a sponge. This mistake was only realized in the 1980s, providing the modern reconstruction as the meter-long flippered  monster. Anomalocaris' eyes, on the caliber of only a few modern insects, were compound with around 30 thousand lenses. He would swim above the ocean floor, find prey, and shred it in three rings of teeth.