ABSTRACT
Exploitation of microorganisms for food production has been practiced since antiquity. Depending on the type of the available raw materials and ambient conditions, a wide diversity of fermented foods has been developed worldwide, many of which are characteristic of certain geographical areas. These bio-transformations demand the development of a microecosystem, specific for each type of product. In a constantly changing micro-environment, due to the microbial metabolic activities, dominance of a microorganism depends upon the ability to withstand environmental stresses and effectively utilise the available resources. This chapter offers an overview of the microorganisms that are associated with food fermentation as well as their metabolic capacities that account for their dominance and their technological importance.
