What is the point of acidification?
Acidification is recognized as a means of controlling the growth of undesirable microorganisms, including pathogens. Fermentation, a form of naturally-occurring acidification has long been used for food preservation, as has acidification by direct addition of organic and other appropriate acids (Brown and Booth, 1991).
Acidification is recognized as a means of controlling the growth of undesirable microorganisms, including pathogens. Fermentation, a form of naturally-occurring acidification has long been used for food preservation, as has acidification by direct addition of organic and other appropriate acids (Brown and Booth, 1991).
