What are the advantages of vegetative fermentation over modern methods such as freezing, drying and canning?

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  • 1 decade ago
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    Enrichment of the diet through development of a diversity of flavors, aromas, and textures in food substrates.

    Preservation of substantial amounts of food through lactic acid, alcoholic, acetic acid, and alkaline fermentations.

    Biological enrichment of food substrates with protein, essential amino acids, essential fatty acids and vitamins.

    Detoxification during food-fermentation processing.

    A decrease in cooking times and food requirements.

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