ABSTRACT
Dating from its earliest applications (going back to 6000 BC or earlier with the brewing of beer, bread baking, or the first purposeful microbial oxidation with vinegar production) up to modern day (i.e., the use of rennet, a mixture of chymosin and pepsin, for cheese making or industrial production of bacterial amylases) (Poulsen and Klaus Buchholz 2003; Schäfer et al. 2002; Vasic-Racki 2006), food processing through the use of biological agents has historically been a well-established approach that constantly has undergone process improvement or design of novel strategies.
