TABLE 1.

Classification of fermented foods adapted from Marco et al. (3).

Fermented
Live microorganisms present • Yogurt • Sour cream • Kefir • Most cheeses • Miso • Natto • Tempeh • Non-heated fermented vegetables • Non-heated salami, pepperoni and other fermented sausages • Boza, bushera and other fermented cereals • Most kombuchas • Some beers Live microorganisms absent • Bread • Heat-treated or pasteurized fermented vegetables, sausage, soy sauce, vinegar, and some kombuchas • Wine, most beers, and distilled spirits • Coffee and chocolate beans (after roasting) • Chocolate (after heat processing)
Not fermented
• Chemically leavened bread • Fresh sausage • Vegetables pickled in brine and/or vinegar • Chemically produced soy sauce • Salted or cured processed meats and fish