Cereal-based ferments are food products created by fermenting grains such as wheat, rice, or corn. This process involves microorganisms like bacteria and yeast, which break down the starches in the grains, producing beneficial compounds. Common examples include sourdough bread and miso, which enhance flavor and nutritional value. These ferments can improve digestion and increase the bioavailability of nutrients. The fermentation process also helps preserve the food, extending its shelf life. Additionally, cereal-based ferments are often used in various culinary traditions around the world, contributing to diverse flavors and textures in dishes.