Abstract
Fermented foods and beverages are produced via controlled microbial (bacteria, yeast, or mould) growth in the food material together with the action of microbial enzymes. Fermented foods and beverages have been human dietary staples since ancient times, and an array of common foods (eg, yoghurt, cheese, sourdough bread, sauerkraut) and beverages (eg, wine, beer) require fermentation for their production. The variety and accessibility of these products has increased and new types of fermented food have emerged. Some of the most popular options include the bacteria and yeast-cultured beverages kefir (milk-based) and kombucha (tea); even PepsiCo and Coca Cola have acquired mainstream brands of kombucha in the USA and Australia.
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