Pasteur's finding showed that there are two types of fermentation: alcoholic and lactic acid. Alcoholic fermentation occurs by the action of yeast; lactic acid fermentation, by the action of bacteria.

Industrial use of microorganisms plays a crucial role in food and beverage production, as well as in the creation of compounds like peptides, prebiotics, and organic acids. These processes contribute ...

The tea leaves are packed into wooden barrels for 2 to 4 weeks and left to create a natural lactic-acid fermentation. The sun-dried leaves are made into a tea that is enjoyed by young and old ...