ABSTRACT
The aim of this chapter is to give an overview of microorganisms used in the production of fermented foods. More than 50 species of microorganisms are frequently used in food production, and therefore this chapter will focus mainly on common aspects of the use of microbial cultures, rather than on the differences between the cultures and species. The chapter is intended as a guide for the practical oriented food engineer on how to apply microorganisms in the production of industrially produced fermented foods.
