Fermentation involves multiplication of microorganisms and their metabolic activities are also encouraged, in contrast to other preservation methods. In this, microorganisms break down complex organic compounds into simpler substances either in aerobic or anaerobic conditions. The chemicals produced by the microorganisms such as alcohol or acids cause the preservative effect of fermentation by slowing down spoilage factors. The principal chemicals involved are the acids (especially lactic acid) and alcohol. These inhibit the growth of common pathogenic organisms in foods. Examples of food preserved by fermentation are alcoholic products (e.g., beer, fruit wine) and acid products (e.g., vinegar, pickled vegetables), yogurt, cheese etc. This technique is often combined with pasteurization.
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