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list of fermented foods, which are foods produced or preserved by the action of microorganisms.In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut.The science of fermentation is known as zymology.
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Lactobacillus, (genus
Lactobacillus), any of a group of rod-shaped, gram-positive, non-spore-forming bacteria of the family Lactobacillaceae. Similar to other genera in the family,
Lactobacillus are characterized by their ability to produce lactic acid as a by-product of glucose metabolism. The organisms are widely distributed in animal feeds, silage, manure, and milk and milk products. The Codex GSFA's food category system is hierarchical and applies to all foodstuffs, including those in which no food additives are permitted.
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