ABSTRACT
Fermentation is one of the primary methods of adding value to foods, including improved palatability, safety, shelf life, and nutritional value. Fermentation can also be applied to designing and manufacturing of functional foods, which are defined as foods that are a normal part of the diet but that have components that exert a particular beneficial health effect on the consumer. Some of the major categories of functional foods, such as the probiotic foods, contain live microbes, and fermentation may produce or release potential health-promoting compounds in the substrate medium.
