Kishk: A journey through fermentation and flavours

Kishk is a fermented dairy product that consists of milk, yoghurt and cracked wheat which undergoes a natural fermentation process by the bacterium Lactobacillus plantarum (L. plantarum) as well as other Lactobacillus species. Whilst this dish originates from Lebanon, it is a popular cuisine enjoyed throughout the Middle East, with each region adding their own touch of culture and tradition, making it more unique and enjoyable for many.

Bacterium L. plantarum plays a crucial role in the fermentation of Kishk. This bacterium is Gram-positive, non-spore forming, and short rod-shaped. L. plantarum is classified as a lactic acid bacterium because of its ability to produce lactic acid when undergoing the fermentation of sugars such as glucose.

Compared to other lactic acid bacteria, L. plantarum contains the largest genome. This allows for the bacterium to display many favorable properties, such as being able to easily adapt to a variety of different environments, making it one of the most widely used bacterium for the aerobic and anaerobic fermentation of many different types of food.

This fermenting bacterium is commonly found in the gastrointestinal tracts of animals and in plant materials, making it one of the most prevalent probiotic bacterial species amongst lactic acid bacteria. Strains of L. plantarum were identified from many traditional foods and characterized for their systematics and molecular taxonomy, enzyme systems. The above articles provide more details on the important and unique characteristics of L. plantarum, making them one of the best fermenting bacterium.

Kishk production is fairly simple and involves several technological processes from milk fermentation to drying and preservation. The main ingredients are crushed dried whole grains and fermented condensed milk, which contributes to the rich nutrition content and source of vitamins it offers. Fermentation by the bacterium contributes to improved storage life, unique flavour, high nutritional value due to its probiotic factors and many health benefits such as antioxidant and anti-inflammatory properties.

Whilst multiple studies have proven that L. plantarum is safe consumption and boasts a high nutritional value when used for fermentation, there are a few factors that are considered to be health risks, such as being associated with abscesses, subacute bacterial endocarditis, and systemic septicemia.

However, other Lactobacillus strains that are play a role in the fermentation of Kishk may pose health hazards such as impaired metabolism, risk of infections, impaired immunity and association with antibiotic-resistant genes.