Fermented Foods - Uses

Uses

The primary benefit of fermentation is the conversion of sugars and other carbohydrates, e.g., converting juice into wine, grains into beer, carbohydrates into carbon dioxide to leaven bread, and sugars in vegetables into preservative organic acids.

Food fermentation has been said to serve five main purposes:

• Enrichment of the diet through development of a diversity of flavors, aromas, and textures in food substrates
• Preservation of substantial amounts of food through lactic acid, alcohol, acetic acid, and alkaline fermentations
• Biological enrichment of food substrates with protein, essential amino acids, essential fatty acids, and vitamins
• Elimination of antinutrients
• A decrease in cooking time and fuel requirement