Duration: 2 hours
Fermentation involves the conversion of carbohydrates (sugars) into carbon dioxide and alcohol using yeast or bacteria. Fermented foods are foods or ingredients that are formed by the action of microbes. Foods formed by fermentation reactions include products formed from milk such as cheese, yoghurt and sour cream which are produced by lactic acid bacteria; fermented sausage and hams which may be produced by lactic acid bacteria and mould; and wine, beer and spirits which are produced through the addition of yeast.
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