Fermentation vs. Spoilage
Fermentation vs Spoilage
Japanese: 発酵と腐敗
Both are microbial decomposition of organic matter. When beneficial to humans, it is called fermentation; when harmful, spoilage. Scientifically, the process is identical.
The difference between fermentation and spoilage is determined not by the microorganisms but by human perspective. When lactic acid bacteria break down milk, we call it yogurt; the same bacteria on another food might be labeled spoilage. This boundary shifts across cultures. Kusaya and funazushi are delicacies in some regions yet appear rotten to others. Examining this line means reconsidering the relationship between humans and microbes. Worldwide, many foods are delicacies in one region and repulsive in another. Surstromming and durian are examples. Without cultural context, the boundary between fermentation and spoilage cannot be drawn.