Fermented Food laboratories may also do the following tests:

Microbial Testing: Assesses the types and levels of beneficial and harmful microbes present in fermented products Testing
pH Level Testing: Determines the acidity levels Testing
which are critical for safety and flavor profile in fermented foods Testing
Preservative Efficacy Testing: Evaluates the effectiveness of natural preservatives that may be present in the fermented products Testing
Shelf-Life Testing: Analyzes how long the products maintain their quality and safety under various storage conditions Testing
Sensory Evaluation: Conducts taste Testing
smell Testing
and texture assessments to ensure product consistency and quality Testing