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How can the food industry most effectively produce fermented foodstuffs…

- - - - Temperature
        
        Enzymes have an optimal temperature they work most optimally at.
        
        For yeast it is around 36C.
      - pH
        
        Enzymes have an optimal pH they work most optimally at.
        
        For yeast it is around 5
      - pressure
        
        pressure can:
        
        speed up fermentation
        
        improve taste through removal of off flavours
        
        minimise oxidation
        
        https://www.kegland.com.au/blog/post/a-comprehensive-guide-to-pressure-fermentation
    - - Depending on where the food is from, the pH of it may differ.
    - - different types of yeasts
        
        active dry
        
        liquid
        
        fresh
        
        instant
    - - longer ferments produce better flavours
        
        may also be better for health?
        
        this is related to polyphenols- antioxidant compounds present in most foods.
        Polyphenols have a direct effect on oxidative stress in the body and polyphenol consumption is correlated to overall health.
    - - changing the concentration of:
        
        microbe can speed up rate of fermentation up to a point
        
        food can increase yield per hour in the long term
    - - may give fermented beverages a more pleasant taste
  - - - A food producer may utilize a panel of seasoned food tasters or a sample of regular people who can give insight into how the food may be improved in its texture, taste or aroma.