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Food preservation through fermentation. Fermentation is breakdown of carbohydrates under limited supply of oxygen or under anaerobic conditions. (Yeasts: Sugar ? Alcohol CO2) Some aerobic, specific conversions may also be referred as fermentation; ( Acetobacter: Ethylalcohol O2 ? acetic acid).In nature, natural fermentations occur continuously. In technically advanced societies, fermented foods are produced to add special tastes to hum1143

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