ABSTRACT
The application of biotechnology in food industry is not entirely new. Traditional biotechnology has played a key role in the production of food for thousands of years. For many centuries, the process of fermentation has used microorganisms (yeasts and bacteria) to produce beer, yoghurt and cheese. Naturally occurring microorganisms occur in bread making, beer brewing and vegetable pickling and nowadays, traditional biotechnology techniques are still widely used in the production and preservation of foods.
