Hesseltine, C. W. Fermentation Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Peoria, Illinois.
Last reviewed:March 2019
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Production of food with the aid of microorganisms, which may be yeasts, molds, or bacteria. Well-known examples of such foods are bread, cheese, beer, wine, vinegar, some sausages, vegetables, yogurt, and cultured milk (see illustration).
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