Fermentation plays a crucial role in enhancing the nutritional value and safety of foods. Fermented foods such as yogurt, sauerkraut, and kimchi are rich in probiotics, which are beneficial for gut health. Probiotics can improve digestion, boost the immune system, and may even reduce the risk of certain infectious diseases. The consumption of fermented foods has also been linked to a lower incidence of gastrointestinal infections and chronic diseases, thus impacting public health positively.
