長文読解（人文系・自然科学系の文章）- 問題119

Fermentation has been a cornerstone of human civilization for thousands of years, transforming simple ingredients into complex, nutritious foods and beverages. This ancient biochemical process, driven by microorganisms such as bacteria, yeasts, and molds, breaks down sugars and other organic compounds to produce acids, gases, and alcohol. From the sourdough bread of ancient Egypt to the kimchi of Korea, fermented foods have provided essential nutrients and extended shelf life in societies worldwide.
Modern scientific research has revealed the profound impact of fermented foods on human health, particularly through their influence on the gut microbiome. These foods contain beneficial bacteria called probiotics, which help maintain digestive health and support immune function. Studies have shown that regular consumption of fermented foods can reduce inflammation, improve mental health, and even lower the risk of certain diseases. The diversity of microorganisms in fermented foods creates a complex ecosystem that mirrors the natural diversity our ancestors consumed.
Today, the global fermented food market is experiencing unprecedented growth, driven by increasing health consciousness and culinary innovation. Traditional products like yogurt and cheese are joined by newer offerings such as kombucha, tempeh, and water kefir. This renaissance reflects humanity's rediscovery of ancient wisdom combined with modern nutritional science, proving that some of our oldest food preservation methods remain among the most beneficial for contemporary health.