ABSTRACT
Food-fermentation is an economic, highly used preservation method that prevents food contamination but can also increase the functionality of the final product due to the microbial metabolites released during the fermentative process. Food-fermentation is industrially implemented due to its wide application, which included animal and plant-derived food-products, where sensorial food characteristics are improved. Among the microorganisms used for this process, lactic acid bacteria (LAB) are one of the most used group; their feasibility includes their safety for consume status and the production of high spectrum antimicrobials. Some of the most important benefits of preservative-fermentation, including economical aspects, are revised in this chapter.
