Describe the primary and secondary metabolites of food fermentation.
In food microbiology, particularly in the context of food fermentation, microorganisms produce two types of metabolites: primary metabolites and secondary metabolites.
Primary metabolites are compounds that are directly involved in the normal growth, development, and reproduction of microorganisms. These are produced during the active (log) phase of microbial growth. In food fermentation, common primary metabolites include ethanol, lactic acid, acetic acid, butyric acid, and carbon dioxide. For _________ ___ ___ ____ ___ ___ _______ ___ _________ ______.
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