fermentation

The fermentation process can change the nutritional content of food by, for example, increasing the amount of some vitamins, including B vitamins.

The noma "touch" owes much to fermentation -- which can render even pine edible -- as well as to its sophisticated broths.

Too much hydrogen can slow fermentation, but other microbes prevent this by consuming hydrogen -- keeping the digestive chemistry in balance.

"This acid drops the pH of the milk and depending on how far this fermentation is allowed to proceed determines how low the pH goes," Martin said.

On the one hand, fermentation has a long history in French food culture, including in cheesemaking.