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Fermented foods include sourdough bread, soy sauce, and salami. Kefir is traditionally made from milk but can also be made without milk using water. Lactic acid is produced by lactic acid bacteria (LAB) mainly from sugars and LAB are considered generally safe due to their traditional use in food. Fermented foods can involve bacteria, molds, and yeast and are made using starter cultures. Detection of food spoilage is challenging as methods are time consuming. Common preservation methods used to prevent spoil

Author

Daksh Rawal

Language

EN