Although the idea of \u200b\u200bconsuming food with bacteria or mold does not sound pleasant, the Man has long used. According to the archaeological record, one of the most ancient is the chu, a native of China, moldy grains that were used to produce various alcoholic beverages.
The food fermented probably arose by accident, and thanks to those fortunate mistakes that many food can be kept in good condition for extended periods of time.
Daily consume a large amount d and food fermented, though perhaps not very conscious of the quantity and variety. Among the food fermented The more common eg
BEER, WINE, soy, vinegar, cheese, yogurt and bread.
When a food is fermented offers the following advantages :
· It removes unpleasant tastes and textures .
· A significant reduction in the cooking time and thus save energy.
· The products are more digestible.
• There are an increased content of vitamin B complex
· Inhibition of development of pathogens and toxin production.
• Increases significantly the food shelf
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