Fermented foods are foods produced by microorganisms. A combination of bacteria and fungi are used in the fermentation process of many food products. Examples of fermented foods are cheese, sour cream, yogurt, sauerkraut, vinegar, certain baked products, olives, pickles, soy sauce, miso, chocolate, coffee, and most alcoholic beverages. (For more about many of these fermentation products, see the chapter “Biology and You.”)