Instead of killing all microbes, fermentation encourages "good" bacteria (like Lactobacillus) to produce acid or alcohol, which acts as a natural preservative. Examples include sauerkraut, yogurt, and sourdough.
These substances draw moisture out of microbial cells through osmosis. Think of salt-cured meats or fruit jams.
The Art and Science of Food Preservation (Élelmiszer-tartósítás)
Instead of killing all microbes, fermentation encourages "good" bacteria (like Lactobacillus) to produce acid or alcohol, which acts as a natural preservative. Examples include sauerkraut, yogurt, and sourdough.
These substances draw moisture out of microbial cells through osmosis. Think of salt-cured meats or fruit jams.
The Art and Science of Food Preservation (Élelmiszer-tartósítás)