chapter  17
Industrialization of Indigenous Fermented Food Processes: Biotechnological Aspects
Pages 20

The use of microorganisms in the preparation of foods and beverages is ancient. Microorganisms have been consumed for thousands of years in fermented dairy foods, fermented beverages, and traditional Oriental foods and sauces (1-4). Preservation of foods by fermentation has been widely practiced in many communities throughout the world (5,6).