What have you eaten so far today? Any bread, yoghurt, sauerkraut or chocolate? Did you have your kombucha, coffee, wine or kefir yet?
Whatever it was, chances are high that part of your food was fermented by microbes. As exceptionally healthy and tasty as fermented foods are, these would not exist if it weren’t for microbes and their fermentation superpowers.
Yet, microbial fermentation is a lot more than processing food and giving it a new taste or aroma. Indeed, depending on who you ask, microbial fermentation means slightly different concepts.
For once, fermentation is a metabolic pathway in some microbes and organisms. It is an…
