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A process by which a microorganism transforms food into other products, usually through the production of lactic acid, ethanol, and other metabolic end products
Guarner et al. 2011 J. Clin. Gastroenterol. 46: 468–481
Food fermentation significantly influences the physical properties and potential health effects of many foods, especially milk and plant-based foods (8).
Salminen et al. 2021 Nat. Rev. Gastroenterol. Hepatol. 18: 649
Food fermentation is globally applied in preserving a range of raw agricultural materials (cereals, roots, tubers, fruit and vegetables,…