ABSTRACT
Food fermentations that contain many kinds of microorganisms help preserve foods and provide new products. Microorganisms mainly involved in food fermentation processes are lactic acid bacteria (LAB), acetic acid bacteria (AAB), yeast and molds. Most of the food fermentations occur as traditional processes by indigenous species. However, controlled fermentation could be achieved by the use of well-defi ned microbial strains as starter cultures to ensure consistent product quality.
