A preservation method that uses beneficial microbes to produce acid or alcohol, lowering pH and controlling harmful bacteria in foods such as yoghurt and…
A process where beneficial microbes convert sugars into acids, alcohol or gases, creating foods such as yoghurt, cheese, sauerkraut and salami and helping to preserve them.
The acid or alcohol produced by beneficial microbes lowers the pH or otherwise makes conditions hostile to many spoilage and disease-causing bacteria.
A quick, sufficient drop in pH is the main safety mechanism. If the pH does not fall far or fast enough, harmful bacteria can survive and grow.
Yes, if poorly controlled. The wrong microbes or a low-acid environment can allow pathogens, or in some conditions Clostridium botulinum, to grow.
It depends on the product. Some fermented foods are shelf-stable while others still need refrigeration, so producers must know which theirs is and label it accordingly.