The transformation of food by microorganisms, the oldest technique of preservation.
Biochemical transformation of food by microorganisms (bacteria, yeast, mold) producing acids, alcohol, or gas, modifying nutritional and sensory properties.
Lactic fermentation (yogurt, sauerkraut, kimchi) produces lactic acid. Alcoholic fermentation (wine, beer, sourdough bread) produces ethanol and CO2. Fermentation improves digestibility (reduction of phytates, FODMAPs), increases nutritional density, and produces natural probiotics.
Preserving food, improving digestibility, enriching in probiotics and micronutrients.
Regularly consume fermented foods as a source of probiotics and for gut health.
Fermentation is one of the most beneficial transformations: it improves digestibility AND enriches in probiotics.
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