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Salt allows for fermentation by promoting the growth of beneficial lactic acid bacteria, which are more salt-tolerant, while suppressing pathogenic and spoilage bacteria.

During fermentation, salt can affect the texture of the food product by interacting with the food's proteins and thereby influencing its firmness and crunchiness.

Salt plays a crucial role in developing the unique flavors associated with fermented foods by affecting microbial enzymatic activity and protein breakdown.

Salt concentration can accelerate or decelerate the rate of fermentation by either inhibiting or promoting the activity of enzymes and microorganisms involved in the process.

Salt affects the volume and rate of gas production during fermentation, as some fermenting microorganisms can tolerate salt better and continue to produce carbon dioxide.

Salt influences the chemical balance within the fermentation mixture, affecting factors such as mineral content and overall ionic strength, which are critical for microbial activity.

By affecting the water activity in the substrate, salt helps manage water availability for microbial growth, which is pivotal in ensuring a successful fermentation process.

Salt creates a high osmotic pressure outside of the cells, which helps to preserve foods by inhibiting the growth of unwanted microorganisms while allowing fermentation microbes to thrive.

Salt indirectly helps maintain a stable pH during fermentation by fostering the right environment for lactic acid production, which lowers pH and stabilizes the food product.