Think of fermented food and sourdough and kimchi likely come to mind. But, from salami to chocolate, it's a common process that brings more than just flavor.

Fermented foods are more than just a hype: Why this ancient practice is good for gut health, immune system, and the ...

This is followed by acetic acid fermentation in which acetic acid bacteria oxidise ethanol into acetic acid, imparting the characteristic sourness and complex flavour profile.

Acetic acid fermentation makes vinegar and kombucha. When talking about fermented forest berries or naturally occurring fermentation , ethanol or acetic acid fermentation will be the process occurring ...

The acetic acid bacteria were introduced to the mixture from the air, from the raw material mixture, or were simply left over from the previous batch. The different varieties of vinegar available ...

Research shows native food waste microbiota effectively produce PHB through fermentation, offering a sustainable solution for ...

It's not a lot of ethanol, since the bacteria in the SCOBY converts much of it into acetic acid. Too much alcohol would actually stop the fermentation process. So most kombucha teas have less ...