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Is fermented food really good for your gut microbiome? - Coggle Diagram

- - - - The process of fermentation involves the conversion of organic substances into simpler compounds through the action of microorganisms like bacteria, yeast, or fungi. It begins with the introduction of a suitable substrate, such as sugars or carbohydrates, which the microorganisms metabolize. In the absence of oxygen, the microorganisms break down these complex molecules, releasing energy and producing various byproducts. This process is facilitated by specific enzymes produced by the microorganisms.
  - - - Lactic acid fermentation is driven by lactic acid bacteria and produces lactic acid as the primary end product. It is employed in the production of various fermented foods such as yogurt, sauerkraut, and pickles.
      - Acetic Acid Fermentation
        
        Acetic acid fermentation involves the conversion of alcohol into acetic acid by acetic acid bacteria. It is responsible for the production of vinegar.
        
        Butyric Acid Fermentation:
        
        Butyric acid fermentation involves the production of butyric acid by certain bacteria. It is used in the fermentation of certain dairy products and is also responsible for the fermentation of some plant materials.
    - - This type of fermentation is carried out by yeast or other microorganisms and produces alcohol as the primary end product. It is used in the production of alcoholic beverages like beer, wine, and spirits.