Food processing technique using microorganisms to provide a food richer in nutrients, to create alcohol, or to preserve the food.
Fermentation is a food processing technique where microorganisms (bacteria or yeast) are used to process the food. The microorganism consume sugars, and produce carbon dioxide, lactic acid, or alcohol.
Fermentation is used to naturally increase the nutritional content of foods, or the bioavailability of existing nutrients. It is also used in food preservation and in the making of alcoholic beverages like beer and wine.
Notable fermented foods are yogurt, kimchi, sauerkraut, miso, kombucha, and sourdough bread.
