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What is 01 Fermented Foods Science about?

Fermentation is an ancient food preservation method involving microorganisms that transform sugars into acids, gases, or alcohol, enhancing flavor and nutrition. Key microorganisms include lactic acid bacteria, yeasts, and molds, each playing a vital role in various fermented foods like sauerkraut, kombucha, and miso. Modern fermentation science is evolving, integrating traditional practices with biotechnology to explore microbial diversity and enhance food production.

Author

2022karisma

Language

EN