- microbial transformation of organic substrates into preserved, nutrient-enhanced food
- anaerobic and aerobic pathways driven by bacteria, yeast, and molds
- products: yogurt, cheese, kimchi, sauerkraut, kombucha, tempeh, bread, beer, wine
- mechanisms: lactic acid fermentation, ethanol fermentation, acetic acid fermentation
- extends shelf life, increases bioavailability of vitamins and minerals
- butyrate and other short-chain fatty acids produced in gut from fermented fiber
- ancient technology predating written history, present in every culture
- transforms grain, legume, milk, and vegetables into higher-value clean food
- related to industrial fermentation for biofuels and pharmaceuticals