Fermentation
Fermentation
Fermented foods are produced by the actives of bacteria, yeasts or moulds and includes cheese, yogurt, salami, sauerkraut, pepperoni, bread and soy sauce. The fermentation process involves the use of starter cultures, for example lactic acid bacteria added to milk to produce yogurt. Lactic acid bacteria ferment carbohydrates such as glucose to produce lactic acid which lowers the pH to preserve the food. Yeast fermentation produces carbon dioxide and ethanol.
