長文読解（人文系・自然科学系の文章）- 問題104

Fermentation is one of humanity's oldest biotechnological processes, yet its scientific principles were only understood in the 19th century. This ancient technique transforms organic materials through the action of microorganisms, creating products that are not only preserved but often more nutritious than their original forms. From bread and wine to cheese and yogurt, fermented foods have shaped cultures and cuisines across the globe.
Modern research reveals that fermentation offers remarkable health benefits beyond preservation. The process produces beneficial bacteria called probiotics, which support digestive health and boost immune function. Studies show that people who regularly consume fermented foods have lower rates of certain diseases and improved mental well-being, possibly due to the gut-brain connection.
Today, scientists are exploring fermentation's potential in sustainable food production. Laboratory-grown meat using fermentation technology could revolutionize agriculture by reducing environmental impact. Additionally, fermented plant proteins are being developed as alternatives to traditional animal products, offering solutions to global food security challenges.
The future of fermentation extends beyond food into medicine and materials science. Researchers are using fermentation to produce pharmaceuticals, biofuels, and even biodegradable plastics, demonstrating how this ancient process continues to drive innovation in the 21st century.