Discover how microbial cultures are used to create probiotic-rich foods that improve gut health and offer sustainable preservation methods.
Fermentation is one of humanity’s oldest biotechnologies. It harnesses bacteria and yeast to convert sugars into beneficial compounds, resulting in foods like yogurt, kimchi, and kombucha. Today, scientists are engineering fermentation processes for sustainable protein production and flavor development. These bio-transformations improve digestibility and enhance nutrient absorption, making fermentation central to the future of functional foods.
Key Takeaway
Fermentation bridges tradition and science, offering sustainable food preservation and enhancing human health through natural bioprocessing.