What You Need to Know
Fermentation techniques utilize microorganisms such as bacteria and fungi to break down starches, proteins, and other compounds in plant-based ingredients, resulting in the production of lactic acid, amino acids, and other compounds that contribute to the development of flavor, texture, and nutritional profile. The process involves the conversion of sugars into lactic acid, creating an acidic environment that preserves the food and enhances its nutritional value.
The Science
Primary Reaction
Microbial fermentation