Question

Xiaowen says that once the process of fermentation is complete, all the fermenters (responsible micro organisms) naturally diet and disintegrate or disappear from food. What provides the best evidence that this is not always the case?

Answer 1

Fermenters do not always disappear from food after fermentation. Recent research shows that abundant food processing, not fermentation, can have negative effects on the microbial environment in the intestine. The production of foods and beverages through microbial fermentation also demonstrates that fermenters can persist and be manipulated by humans.

Step-by-step explanation:

The idea that fermenters naturally die and disappear from food once the process of fermentation is complete is not always the case. One piece of evidence that supports this is new research highlighting the importance of a rich microbial environment in the human intestine. This research indicates that abundant food processing, not fermentation, endangers that environment. Additionally, the production of foods and beverages through microbial fermentation demonstrates that fermenters can persist and be manipulated by humans for various purposes. Microbial fermentation is also used for diagnostic purposes, further supporting the idea that fermenters do not necessarily disappear from food after fermentation.