ABSTRACT
Fermentation is one of the oldest technologies used for food preservation (Kalui et al. 2010). As a technology, food fermentation dates back at least 6000 yr (Holzapfel 2002, Kohajdová 2010), and probably originated from microbial interactions of an acceptable nature. Fermentation has enabled our ancestors in temperate and cooler regions to survive winter season and those in the tropics to survive drought periods, by improving the shelf life and safety of foods. Through the ages, fermentation has had a major impact on nutritional habits and traditions, on culture and on the commercial distribution and storage of food. Traditional fermentation process still serves as a substitute where refrigeration or other means are not available for the safekeeping of food (Holzapfel 2002).
