ABSTRACT
Fermentation could be described as a process in which microorganisms change the sensory and/or functional properties of a food to produce a desired product to the consumer. Fermentation can also prevent or reduce food spoilage by chemical agents. The nutrient content and intrinsic properties of many raw foods make them ideal environments for microbial replication. Microbial applications in food industry are of major interest. The acceptability of a food to the consumer is based mainly on its sensory properties when food safety is achieved. Lactic acid bacteria perform an essential role in the preservation and production of wholesome foods. Consumers are taking a greater interest in the quality of foods and are creating a demand for chemical-free, “natural health” foods. The Aspergillus species are often responsible for undesirable changes in foods, although some species such as Aspergillus oryzae are used in fermentations of soybeans to make miso and soy sauce.
