Fermentation in Foods and Animal Feed

Lactic acid bacteria and molds help turn plant foods into stable fermented products. They change plant sugars into organic acids and other compounds. These changes slow spoilage organisms and also shape the taste and texture of the final food.

Sauerkraut shows how fermentation can change over tim...

Lactic acid bacteria, a group of gram-positive bacteria, can ferment carbohydrate-based plant materials to preserve and improve their flavor.

For example, microbial fermentation of cabbage produces sauerkraut.

The process begins with lactic acid-producing cocci, such as Leuconostoc mesenteroides, which convert sugars from cabb...