Think of fermented food and sourdough and kimchi likely come to mind. But, from salami to chocolate, it's a common process ...

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Summary Lacto-fermentation is the process by which bacteria break down the sugars in foods and form lactic acid. Lacto-fermented foods include yogurt, sauerkraut, kimchi, and pickles.

Wine drinkers tend to love wines that go through malolactic because the process lends wines a smooth, creamy texture. Malic acid is tart and frankly not as texturally pleasing on the human palate.

In the mid-20th century Frenchman Pascal Ribereau-Gayon discovered it was not a mystery at all but the result of secondary fermentation when malic acid is converted to lactic acid.

Most importantly, it’s a superstar when it comes to fermentation – producing lactic acid, acetic acid and carbon dioxide during the process.

Florida Food Products, Eustis, Fla., uses a lactic acid fermentation process that lowers the sugar content in beet juice by about 10%, said Christopher Naese, vice-president of business development.

Sourdough bread is made through fermentation, using the yeast naturally present in flour. It's said to be more nutritious than regular bread.