The primary benefit of fermentation is the conversion of sugars and other carbohydrates, e.g., converting juice into wine, grains into beer, carbohydrates into carbon dioxide to leaven bread, and sugars in vegetables into preservative organic acids. Food fermentation has been said to serve 5 main purposes: Preservation of the diet through development of a diversity of flavors, aromas, and textures in food substrates. Biological enrichment of food substrates with protein, essential amino acids, essential fatty acids, and vitamins.Elimination of anti nutrients. A decrease in cooking times and fuel requirements. <span />
