The sugar contained in the food can be decomposed into carbon dioxide and alcohol by the miroorgnism is called fermentation. The power of fermentation has been used in making miso(natural fermentation), liquor(koji making), bread etc
Brings out the taste which is not on the basic ingredients, and new nutritional composition is through the yeast.In addition, by the process of fermentation the molecules of the food becomes smaller, and is easily absorb to the intestine.Its portability and high storage stability is a big point.
The microorganism that can be seen only with the microscope is greatly related to fermentation. This is called yeast, and does a very important performance.
