Briefly discuss the role of microorganisms in fermented foods. Substantiate your answer by highlighting the common microbes used in food fermentation and the fermented products obtained.

Microorganisms play a critical role in fermented foods by transforming raw ingredients into products with enhanced flavor, texture, shelf life, and nutritional value. Through the process of fermentation, these microbes metabolize sugars and other substrates to produce desirable compounds such as organic acids, alcohols, and enzymes, which contribute to the unique characteristics of fermented foods. 

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