The two most common types of fermentation are alcoholic and lactic acid fermentation. While alcoholic fermentation may be the most well-known (and is seen in many foods and beverages, such as wine, beer, fermented teas, bread and sausages), lactic acid fermentation is thought to be the oldest; fermented foods, such as cheese, yogurt, kefir, sauerkraut and pickled foods have been found in almost every culture all over the world, going back thousands of years.
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