发酵是保存食物的古老技术。
如今，该工艺仍用于生产葡萄酒，奶酪，酸菜，酸奶和康普茶等食品。
发酵食品富含有益益生菌，并具有一系列健康益处-从更好的消化到更强的免疫力。
本文着眼于食品发酵，包括其益处和安全性。
什么是食物发酵？
发酵是自然过程，通过这种过程，诸如酵母和细菌之类的微生物将碳水化合物（例如淀粉和糖）转化为酒精或酸。
醇或酸可作为天然防腐剂，使发酵食品具有明显的热情和酸味。
发酵还促进有益细菌（称为益生菌）的生长。
益生菌已显示可改善免疫功能以及消化和心脏健康。
因此，在饮食中添加发酵食品可能有益于您的整体健康。
摘要
发酵是涉及细菌和酵母分解碳水化合物的过程。它具有独特的酸味，可用于制作酸奶，奶酪和酸菜等食品。
Fermentation is an ancient technique of preserving food.
The process is still used today to produce foods like wine, cheese, sauerkraut, yogurt, and kombucha.
Fermented foods are rich in beneficial probiotics and have been associated with a range of health benefits — from better digestion to stronger immunity.
This article takes a look at food fermentation, including its benefits and safety.
What Is Food Fermentation?
Fermentation is a natural process through which microorganisms like yeast and bacteria convert carbs — such as starch and sugar — into alcohol or acids.
The alcohol or acids act as a natural preservative and give fermented foods a distinct zest and tartness.
Fermentation also promotes the growth of beneficial bacteria, known as probiotics.
Probiotics have been shown to improve immune function as well as digestive and heart health.
Therefore, adding fermented foods to your diet may benefit your overall well-being.
Summary
Fermentation is a process that involves the breakdown of carbs by bacteria and yeast. It results in a distinctive tart flavour and is used to make foods like yogurt, cheese, and sauerkraut.
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