Fermentation preserves food because the bacterial growth reduces the pH of the food to a range where pathogenic and many spoilage organisms won't grow.
Two things made by the process of fermentation are yogurt and sauerkraut. Fermentation is a metabolic process that produces energy without the use of oxygen and is used to preserve food, enhance flavor, and produce beneficial bacteria.
Fermentation is not cooking. Fermenting is allowing good bacteria to create acids that helps to preserve the food. For instance, cabbage is fermented to make sauerkraut. No cooking is involved.
Fermentation is a process where microorganisms break down substances to produce energy. In various industries, fermentation is used to make products like beer, wine, yogurt, and biofuels. It is also used in pharmaceuticals to produce antibiotics and in food production to enhance flavors and preserve foods.
Fermentation is normally used in food technology.
water can not preserve food it attracts mold
fermentation
respiration and fermentation both extract energy from food
Microbial fermentation is used to preserve foods by creating an acidic environment that inhibits the growth of harmful bacteria. The fermentation process produces compounds like lactic acid and acetic acid, which act as natural preservatives. These acids lower the pH of the food, making it less hospitable to spoilage microorganisms and extending the shelf life of the product.
On meat, salt can preserve food.
Alcohols are made using fermentation. Fermentation creates the bubbles that make cakes and bread airy and light.
They stuffed the food with salt which would let it dry out and that's how they would preserve it.
well once you have cooked the food it is ready to it so there is no need to preserve it