Fermented Foods 1 article

Fermented Foods includes foods and beverages transformed by microorganisms such as lactic acid bacteria, yeasts or molds. The category spans fermented vegetables, dairy products, soy foods, breads and drinks, each using a different organism, substrate and process. Fermentation can change acidity, aroma, texture and shelf life, but the presence of fermentation does not guarantee live cultures in the product at the time it is eaten. Salt, sugar, heat treatment and refrigeration differ widely, so individual foods need to be evaluated on their own terms.