Fermented Food
Fermented food
Japanese: 発酵食品
Foods transformed by microbial activity, gaining unique flavors, nutrients, and preservability. Diverse varieties exist across the world.
Fermented foods are born when microorganisms break down and transform ingredients. As proteins become amino acids and starches become sugars, new umami and aromas emerge. Miso, soy sauce, cheese, yogurt, bread, wine—virtually no food culture worldwide lacks fermented foods. The benefits of fermentation span improved preservation, increased nutrition, and enhanced digestion. Advances in gut microbiome research have heightened interest in fermented foods' effects on gut health. Scientific evidence is accumulating on probiotics like lactic acid bacteria and prebiotic effects of dietary fiber.