ABSTRACT
Fermentation is one of the oldest methods exploited for the preservation of food and beverages (Ross et al. 2002). Fermentation depends on the biological activities of edible microorganisms and their enzymes, which could convert food substrates into nontoxic products with desirable aromas, flavors, and textures, as well as nutritional properties (Gadaga et al. 1999). Applications of fermentation could be traced back to the dawn of history on earth. Advances in the knowledge of fermentation are recognized to have played key roles in the development of human culture and technology (Steinkraus 1997). Throughout the history and around the world, there are several traditional fermented products that have been documented, such as cheeses, pancakes, and porridges. Some of these foods resulting from the fermentation were used by local people to mark major life events including victories, auspicious events, and harvests (McGovern et al. 2004).
