EVERYDAY SCIENCE

Detailed explanation-1: -In general, lactic acid bacteria (LAB) from several genera, including Lactobacillus, Streptococcus, and Leuconostoc are predominant in fermented foods, but other bacteria as well as yeast and fungi also contribute to food fermentations.

Detailed explanation-2: -Primary fermentation involves microorganisms, such as yeast and bacteria, enzymatically breaking down carbohydrates to produce carbon dioxide, organic acids, or alcohol. Fermentation contributes to food sustainability through preservation, safety, and production of food components.

Detailed explanation-3: -Fermented foods are defined as “foods or beverages produced through controlled microbial growth, and the conversion of food components through enzymatic action” [1]. Many foods have historically undergone fermentation, including meat and fish, dairy, vegetables, soybeans, other legumes, cereals and fruits.

Detailed explanation-4: -The bacteria that can carry out fermentation are referred to as fermenters. They are able to carry out fermentation because they contain the enzymes necessary for the reactions to occur.

Detailed explanation-5: -Fermentation is the breakdown of carbs like starch and sugar by bacteria and yeast and an ancient technique of preserving food. Common fermented foods include kimchi, sauerkraut, kefir, tempeh, kombucha, and yogurt. These foods may reduce heart disease risk and aid digestion, immunity, and weight loss.