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