Hi! Can you read over my essay and correct/add anything that I need? It’s supposed to connect fermented food to the topic of Microbiology and Macromolecules. Production Process of Fermented Foods And Why People Do ItMacromolecules (Unit 1), Microbiology (Unit 4)Fermentation was first discovered in the Fertile Crescent around 6000 B.C., andpractically every civilization since has had at least one fermented dish in its culinary history(Foroutan, 2013). Fermentation is an anaerobic process where pyruvate(the end product ofglycolysis) is anaerobically converted into compounds such as lactic acid, ethanol, andcarbon dioxide with the help of microorganisms like yeast and bacteria (Sinha et al, 2013).Fermented foods have a strong presence in practically every culture's cuisine. They havegrown in popularity in the Western world, with significant causes including the healthbenefits of fermented food and a growing interest in digestive health (Dimidi et al, 2019).Today we see foods like wine, kimchi, sauerkraut, etc, that were all made through the processof fermentation.Fermented foods are produced by the breakdown of complex food components made ofmacromolecules such as (carbohydrates or sugars) into simpler fermented products (organicacids, gases, or alcohol) (Dimidi et al 2019). Macromolecules such as proteins in foodundergo fermentation to produce fermented products containing simpler fatty acids (chained,branched), ammonia, amines, and phenolic compounds which alter the actual nature of foodmaking them beneficial, tastier, better aroma, texture, and appearance (Hutkins, 2018). Themajority of fermented items contain microbial cells, with amounts varied based on numerousfactors such as the product's region, age, and consumption time (Dimidi et al 2019).Fermented foods go through the fermentation process with controlled microbialgrowth and enzymatic actions on the main food components (Dimidi et al 2019). Fermentedfood is related to microbiology through its production process. They are only produced ifthey are acted upon by microorganisms and certain enzymes (Dimidi et al, 2019). Thesemicroorganisms bring a desirable biochemical change to food to obtain the desired product.Some of the microorganisms used in the fermentation process are yeast, molds, and bacteria.Lactic acid bacteria is one of these types of microorganisms found in fermented foods, and itproduces bacteriocins, which have a significant antibacterial impact. Human civilizations arevery much dependent on fermented food and microbial populations (Lactobacillus,Streptococcus) (Varzakas, 2020).In addition, fermented foods are high in beneficial microorganisms and have beenlinked to a variety of health advantages ranging from improved digestion to increasedimmunity (Coyle, 2020). During the fermentation process, probiotics are produced that canhelp restore the balance of good bacteria in your stomach and may reduce some digestiveissues. The probiotics may also relieve the symptoms of a common digestive disorder calledirritable bowel syndrome (IBS) (Coyle, 2019). Some studies say that Lactobacillus helveticusand Bifidobacterium longum(two probiotics used to treat anxiety and depression) have beenfound in fermented foods. Other studies have proved that it promotes weight loss anddecreased belly fat, as well as reduced blood pressure and a lower risk of heart disease(Coyle, 2019).

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INTRODUCTION
Fermentation
Fermentation is anaerobic breakdown of sugars such as glucose by…