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benefits of fermented foods: kimchi, kefir, pickled fish, and more | berkeley wellness skip to main content follow us on facebook twitter pinterest medically reviewed by faculty at the uc berkeley school of public health search search supplements vitamins minerals herbal supplements other supplements
bacteria that produce lactic acid (often referred to as "lactic acid bacteria"). for example, lactic acid bacteria are used to make yogurt , many cheeses (such as camembert, feta, and goat), buttermilk, and cultured butter, while yeast is added to grains to make beer and to grape juice to make wine. other...
https://www.berkeleywellness.com/healthy-eating/nutrition/article/why-we-love-fermented-foods