The fermentation can be the cause of food spoilage in the event of an uncontrolled manner.
Human antiquity quickly find that they can control the fermentation of lactic acid to be used in food processing.
Various techniques are still used to this day.
preservative
The most common genus of bacteria in the fermentation of lactic acid are lactobacilli. Members of this genus have been used to process perishable food such as cabbage become more durable foods like pickled cabbage.
Another food that is processed using lactic acid fermentation process is kimchi, kefir, curd, cheese, and yogurt.
nutrient
Although the calorific value of food fermented lactic acid will decrease, but an increase over the fermentation process contains digestive enzymes and acidity as well as the production of new and improved bioavailability of nutrients vitamins and minerals.
Lactic acid fermentation can trigger the process of chelation (chelation), where the elements iron, manganese, or potassium react and break down into a more digestible form.
Variety of Food
Variety of food products that we know today require lactic acid fermentation process.
Foods like reuben sandwich, wheat bread, pickled cabbage, swiss cheese, and corned beef are all produced with the involvement of lactic acid fermentation.
Health benefits
Research has confirmed the role of lactic acid bacteria fermentation to maintain intestinal health.
The use of antibiotics can destroy the bacteria producing lactic acid fermentation in the gut, triggering the growth of pathogenic bacteria that are detrimental to health.
Eating foods that contain live cultures of lactic acid bacteria allowing the good bacteria to displace harmful bacteria by changing the pH of the gut becoming more acidic.