Fermented - Page 2

Fermented refers to a metabolic process in which microorganisms such as bacteria, yeast, or fungi convert sugars and carbohydrates into alcohol or acids, often producing gas in the process. This biochemical transformation occurs under anaerobic (absence of oxygen) conditions and is utilized in various food and beverage preparations, such as yogurt, cheese, bread, beer, and wine. Fermentation not only helps preserve food but also enhances its flavor, texture, and nutritional content, and can contribute beneficial probiotics to the diet. The term "fermented" describes products or processes that result from this microbial activity, playing a significant role in culinary practices and traditional preservation methods across different cultures.