The purpose of food fermentation
1.For preservation. The shelf-life of food safety and the consumption. Because the produce plaque build up such as organic acids, alcohol, bacteriocin, (bacteriocin)(microbial spoilage) and microorganisms cause disease (pathogen), food security, extend shelf life. Can preserve food to consume out of season. Distribution has more extensive, such as pickled vegetables, kimchi, sauerkraut they are sour.And so on.
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