ABSTRACT
Fermented foods are food substrates that are processed by edible microorganisms (bacteria, fungi: yeast and mold) whose enzymes (e.g., amylases, proteases and lipases) hydrolyze the polysaccharides, proteins and lipids to non-toxic products with fl avors, aromas and textures pleasant and attractive to the human consumer (Steinkraus 1997). Fermentation is based on the production of lactic acids due to the naturally present lactic acid bacteria in the fermented material or by the bacteria that are added (Ennouali et al. 2006).
